Margarita, Traditional Or Jalapeño Recipe

Salt the rim

Pour the salt onto a small plate. Run the lime wedge around the outer rim of a coupe or rocks glass (or margarita glass) to moisten. Dip the rim into the salt, turning to coat evenly. Set the glass aside.

Place a lime wheel on the glass edge for garnish and keep one lime wedge to moisten the rim as needed.

Fill a cocktail shaker with 1 cup of ice.

Add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, and 0.25 oz agave syrup (optional) to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled (this also dilutes the drink to the right level).

If serving on the rocks, place 4 ice cubes in the prepared glass. Strain the cocktail into the glass over the ice. If serving up, double-strain into the chilled, salted coupe or martini glass to remove ice shards.

Garnish with the lime wheel on the rim and serve immediately.

For a simple spicy infusion, add 3 jalapeño slices to the shaker before adding ice and muddle gently 4–6 times to release oils and some heat (avoid over-muddling if you want only a hint of spice).

Add ice and then the remaining cocktail ingredients: 2 oz tequila, 1 oz triple sec, 1 oz lime juice, and 0.25 oz agave (if using). Optionally add 0.5 oz jalapeño-infused tequila or the measured jalapeño muddled juice if you prefer a more pronounced heat.

Shake vigorously for 12–15 seconds. Double-strain through a fine mesh strainer into the salted glass with fresh ice to remove jalapeño seeds/sediment.

Garnish with a thin jalapeño slice on the lime wheel (optional) and serve.

Use freshly squeezed lime juice for best flavor. Adjust agave to taste — omit entirely for a dryer, more classic cocktail.

Blanco tequila is traditional; reposado adds a richer, slightly oaky flavor. For consistent heat, make a small batch of jalapeño-infused tequila ahead by steeping sliced jalapeño in tequila for several hours to a day, then strain.

Measurements are for one serving. Scale up and build a pitcher by multiplying ingredients and shaking or stirring with plenty of ice, then strain into glasses.