Spicy Margarita Recipe

Rim the glass

Pour the kosher salt or Tajín onto a small plate. Rub a lime wedge around the rim of two rocks or coupe glasses, then dip the rims into the salt/Tajín to coat evenly. Set the glasses aside.

Muddle jalapeño

Cut the whole jalapeño in half lengthwise. Reserve one thin slice for garnish. Remove seeds if you prefer less heat. In a cocktail shaker or mixing glass, add the reserved 4 jalapeño slices (or the amount you prefer). Using a muddler, gently press 6–8 times to release oils and some juice — avoid pulverizing into a paste to keep bitterness down.

Optional quick infusion

If you want a stronger but smoother heat, add the muddled jalapeño plus 0.5 fl oz tequila to a small jar, shake, and let rest 3–5 minutes, then strain the tequila into your shaker. Use the remaining tequila in the recipe as written.

Add the remaining tequila (use 6 fl oz total including any you reserved for optional infusion), 3 fl oz fresh lime juice, 1.5 fl oz orange liqueur, and 0.75 fl oz agave syrup to the shaker with the muddled jalapeño.

Fill the shaker with ice (about 1 to 1.5 cups) and shake vigorously for 12–15 seconds until the shaker is ice-cold and well-diluted.

Double-strain the mixture into the prepared rimmed glasses over fresh ice (use a fine mesh strainer to remove jalapeño bits and seeds).

Garnish each margarita with a lime wedge on the rim and the reserved thin jalapeño slice floated on top. Taste and adjust heat by adding a quick muddled jalapeño slice to the glass if desired.

Serve immediately. Recommend enjoying with water on the side and sipping slowly — spicy cocktails can be deceptive.