Baja Margarita Recipe

Prep the glass

Run a lime wedge around the rim of a rocks or coupe glass. Pour the coarse salt or Tajín onto a small plate, then dip and twist the wet rim into the salt to coat. Set the glass aside in the freezer or at room temperature to firm the rim.

Muddle jalapeño

In a cocktail shaker, add the jalapeño slices (adjust quantity for desired heat). Gently muddle once or twice to release aroma and a touch of heat; do not over-muddle or it will become overly spicy and bitter.

Combine ingredients

To the shaker with muddled jalapeño, add the blanco tequila (2 oz), triple sec (1 oz), fresh lime juice (1 oz), fresh grapefruit juice (1 oz), agave nectar (0.5 oz), and 2 dashes of orange bitters.

Shake with ice

Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and well-chilled.

Strain and serve

Double-strain the cocktail through a fine mesh strainer into the prepared salt-rimmed glass over fresh ice (or serve neat in a chilled coupe). Double-straining keeps small jalapeño bits out of the drink for a smooth texture.

Garnish

Finish with a lime wheel or grapefruit wedge on the rim (or float a thin jalapeño slice if you want a visual hint of heat). Serve immediately.

Notes

Adjust agave for sweetness if using a sweeter triple sec. For more pronounced grapefruit flavor, substitute up to 1.5 oz grapefruit and reduce tequila by 0.5 oz. For a smoky twist, use reposado tequila instead of blanco.