Jalapeño Margarita Recipe

Muddle Jalapeño

Place 3 fresh jalapeño slices into a cocktail shaker. Add the simple syrup and gently muddle 8–10 times to release oils and heat without pulverizing the pepper. If you want milder spice, remove seeds before slicing; for more heat, include 1–2 seeds.

Combine Ingredients

Add 2 oz blanco tequila, 0.75 oz Cointreau, and 1 oz fresh lime juice to the shaker with the muddled jalapeño. Add 1 cup of ice to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled (this both chills and dilutes to proper balance).

Double Strain

Prepare a rocks or coupe glass. If you prefer no seeds/pulp in the drink, double-strain the cocktail through a fine-mesh strainer into the glass over fresh serving ice (1 cup) or neat in a chilled coupe. Double-straining removes jalapeño bits and seeds for a smoother texture.

If salting the rim, rub the lime wedge around the glass rim, then dip the rim into coarse or smoked sea salt (about 1 tsp) laid on a small plate. Fill the glass with fresh ice if serving on the rocks.

Garnish with the reserved lime wedge and one fresh jalapeño slice on the rim or floated on top. Serve immediately.