Jalapeño Basil Margarita Recipe

Rim the glass

Run the lime wedge around the rim of a rocks or coupe glass. Dip the rim into a shallow plate with coarse salt or tajín to coat evenly. Set glass aside.

If you prefer a milder cocktail, remove the seeds and ribs from the jalapeño before slicing. Reserve a thin slice for garnish.

Muddle jalapeño and basil

In a cocktail shaker, add the 3 jalapeño slices and 6 basil leaves. Gently muddle 6–8 times with a muddler or the back of a spoon — press to release oils and capsaicin but avoid pulverizing the basil (over-muddling makes it bitter).

Add 2 oz reposado tequila, 1 oz orange liqueur, and 0.75 oz house lime cordial to the shaker with the muddled aromatics.

Add a generous scoop of ice (about 1 cup). Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Double-strain the cocktail into the prepared glass over fresh ice (use a Hawthorne strainer and a fine mesh strainer to catch basil bits and seeds).

Express the lime wedge over the drink to release oils and discard or drop into the glass if desired.

Garnish with the reserved jalapeño wheel and a small basil sprig placed on top or on the rim.

Adjust heat by varying jalapeño quantity or leaving seeds in. For a brighter herb note, clap the basil leaves between your hands before adding to the shaker to release aromas without over-muddling.

If house lime cordial is very sweet, reduce to 0.5 oz; if tart, increase to 1 oz to balance.