Another Spicy Marg Recipe

Prep the glass

If you want a salted or Tajín rim, rub a lime wedge around the rim of an old-fashioned or rocks glass, then dip the rim into a shallow plate of coarse salt or Tajín. Set the glass aside.

Muddle jalapeño

In a shaker, add the 3 thin jalapeño slices (remove seeds for less heat). Add the simple syrup (0.5 oz) on top of the jalapeño. Gently muddle 6–8 times to release the oils and heat without pulverizing the flesh — you want aromatic heat, not pureed pepper.

Add spirits and citrus

To the shaker with the muddled jalapeño and syrup add 2.5 oz Olmeca Altos, 0.75 oz triple sec, and 0.75 oz fresh lime juice. Add 2 dashes of Angostura bitters to layer in aromatic spice and depth.

Shake

Fill the shaker with ice (about 1 cup or enough to chill well). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well-aerated. This chills, dilutes, and integrates the jalapeño infusion.

Double-strain and serve

Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the prepared glass over fresh ice (a large ice cube or several cubes). Double-straining removes jalapeño solids for a smooth texture.

Garnish

Garnish with a lime wheel and/or a thin jalapeño slice floated on the surface. If you prefer more heat, drop in an extra slice or let the garnish rest on the rim to release additional aroma.

Taste adjustments (optional)

If the cocktail is too tart, add 0.25 oz more simple syrup and gently stir. If it's too sweet, add an extra 0.25 oz lime juice and stir. Adjust to preference but keep proportions balanced so tequila remains prominent.