Spicy Marg Recipe

Place 1 cup agave nectar in a small heatproof jar or container.

Break the dried chile de árbol pods in half (wear gloves if sensitive) to expose the seeds and add all 6 pods to the agave.

Seal jar and let sit at room temperature for 12–24 hours to infuse heat. For milder heat, taste after 6–8 hours and remove pods when desired. For stronger heat, leave longer or gently warm the jar in a 100°F (38°C) water bath for 30 minutes, then cool and continue infusing.

When infusion reaches desired spiciness, remove and discard chiles. Strain agave through a fine mesh or cheesecloth into a clean container. Store refrigerated up to 2 weeks.

Prepare glass

Spread Tajín (and optional coarse salt) on a small shallow plate. Run a lime wedge around the rim of a rocks or coupe glass to moisten, then dip the rim into the Tajín to coat evenly. Set glass aside.

Build and shake

Fill a cocktail shaker with the ice. Add 2 oz reposado tequila, 1 oz fresh lime juice, 0.75 oz chile-de-árbol-infused agave syrup, and 0.5 oz orange liqueur.

Dry shake (without ice) for 5 seconds if you want a slightly frothier texture, then add ice and shake vigorously for 12–15 seconds until well chilled.

Strain the cocktail into the prepared Tajín-rimmed glass over fresh ice (or serve neat in a chilled coupe).

Garnish with a lime wedge on the rim and, if desired, a whole dried chile de árbol or a thin fresh chile slice floated on top.

Serve immediately. Recommend tasting and adjusting: add 0.25 oz more agave infusion if you prefer sweeter, or 0.25 oz more lime if you prefer tarter. If too spicy, reduce chile infusion next time or dilute with a splash of water.