Spicy Sunset Margarita Recipe

Rim the Glass

Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into a shallow dish of coarse chili-lime salt (or tajín) so it adheres evenly. Set glass aside to dry briefly.

Place a lime wheel and a thin jalapeño slice on a small plate to use as garnish.

In a cocktail shaker, add the jalapeño slices (3) and lightly muddle once or twice—just to release oils and a touch of heat; avoid over-muddling to prevent excessive bitterness. If you prefer stronger heat, muddle more or substitute up to 0.5 oz of reposado with jalapeño-infused tequila.

Add 2 oz reposado tequila to the shaker with the muddled jalapeño.

If using jalapeño-infused tequila in place of part of the reposado, add it now instead of further muddling.

To the shaker with tequila and muddled jalapeño, add 3 oz fresh lime juice, 1 oz fresh orange juice, 0.75 oz agave nectar (or simple syrup), and 0.5 oz orange liqueur.

Fill the shaker with ice (about 1 cup) and secure the lid. Shake vigorously for 12–15 seconds until well chilled.

Double strain the mixture into the prepared glass over fresh ice to remove jalapeño solids and any seeds. Leave about 1 inch from the top of the glass for the grenadine layer.

Slowly pour 0.5 oz grenadine down the inside edge of the glass or over the back of a bar spoon so it sinks to the bottom and creates a 'sunset' gradient.

Garnish the rimmed glass with the lime wheel and rest the thin jalapeño slice on the lime. Optionally, float an extra thin jalapeño slice on top for visual heat.

Serve immediately with a short stirring stick so the drinker can gently combine layers if desired.