Jalapeño Cilantro Margarita Recipe

Prepare glass rims

Rub the rim of four rocks/cocktail glasses with a lime wedge, then dip into coarse salt or Tajín to coat. Set glasses aside.

Muddle jalapeño and cilantro

In a cocktail shaker (or mixing glass), add the sliced seeded jalapeño and the packed cup of cilantro leaves. Add the fresh lime and lemon juices and the simple syrup. Using a muddler or the back of a wooden spoon, gently muddle 10–15 times until the cilantro is fragrant and jalapeño releases some juice. Avoid over-muddling into a paste; you want bright herb and heat.

Add the gold tequila to the shaker. Fill the shaker with ice (about 1–2 cups) and secure the lid.

Shake vigorously for 12–15 seconds until the outside of the shaker frosts and the mixture is well-chilled and slightly diluted.

Double-strain the cocktail through a fine-mesh strainer (to catch cilantro bits and jalapeño seeds) into a serving pitcher or directly into the prepared glasses over fresh ice. Double-straining ensures a smooth sip while retaining the infused flavor.

Garnish each glass with a cilantro sprig and a jalapeño slice. Add a lime wedge on the rim for squeezing. Taste one serving and adjust sweetness or heat if needed: add 1/4 oz simple syrup for more sweetness or a thin extra jalapeño slice for more heat.

Serve immediately while cold.