Jalapeño Margarita Recipe

Jalapeño Margarita

1. 1

   Prepare glass

   If you want a salted or Tajín rim, pour the kosher salt or Tajín onto a small plate. Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt/Tajín to coat. Set the glass aside to dry briefly.

2. 2

   Muddle jalapeño

   In a cocktail shaker, add the sliced jalapeño (3 slices). Add the simple syrup (0.5 oz) to the shaker so the sweetener helps extract the jalapeño's flavor. Gently muddle the jalapeño 6–8 times—press to release juices and oils but avoid pulverizing to reduce excessive heat.

3. 3

   Add spirits and citrus

   Add blanco tequila (2 oz), orange liqueur (1 oz), and fresh lime juice (1 oz) to the shaker. If you prefer a slightly more citrus-forward drink, add the optional 0.25 oz extra lime juice.

4. 4

   Dry shake (optional)

   For a brighter, more integrated jalapeño flavor, seal the shaker and shake without ice for about 10 seconds. This helps aromatics bloom. This step is optional.

5. 5

   Shake with ice

   Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

6. 6

   Double strain and serve

   Strain the cocktail through a fine-mesh strainer (or Hawthorne plus mesh) into the prepared glass over fresh ice if using a rocks glass. Double-straining catches jalapeño seeds and pulp for a smooth drink.

7. 7

   Garnish

   Garnish with a lime wheel or wedge on the rim and, if desired, a thin jalapeño slice or small cilantro sprig for aroma. Serve immediately.

8. 8

   Adjusting heat

   If the cocktail is too spicy, add 0.25–0.5 oz more simple syrup or a splash more lime juice and stir gently. If it lacks heat, muddle an additional half-slice of jalapeño into the shaker and repeat shaking with fresh ice.