Spicy Margarita Recipe

Prepare glass

Run a lime wedge around the rim of a rocks or coupe glass. Spread the coarse sea salt or smoked salt on a small plate and dip the glass rim into the salt to coat. Set glass aside in the freezer for 2–3 minutes if you prefer a chilled glass.

Muddle jalapeño

In a cocktail shaker, add the 3 jalapeño slices and agave syrup. Gently muddle 6–8 times to release oils and heat without pulverizing the pepper — this keeps the drink bright and avoids excessive bitterness. If you want milder heat, remove seeds before muddling; for more heat, include one seeded slice.

Add spirits and citrus

To the shaker with muddled jalapeño and agave, add 1.5 oz mezcal, 0.5 oz Ketel One vodka, 0.25 oz Green Chartreuse, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, and a pinch of smoked paprika. The Chartreuse adds herbal complexity; the vodka lifts and smooths the spirit base while mezcal provides smoky agave backbone.

Dry shake (optional)

For a slightly frothier texture and to better integrate the jalapeño oils, perform a 5–8 second dry shake (no ice). This step is optional; proceed to the next step if you prefer a quicker prep.

Ice and shake

Add a generous scoop of ice to the shaker (enough to chill and dilute properly) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well-diluted.

Double-strain the cocktail into the prepared salted rocks or coupe glass over fresh ice (if using a rocks glass) using a fine-mesh strainer to remove jalapeño bits and small ice shards. This ensures a clean, velvety texture.

Garnish with a lime wheel on the rim and a thin jalapeño wheel floated on top for aroma and visual heat. If you like, express a lime peel over the top before garnishing to release additional oils.

Taste and adjust: if you'd like it sweeter, stir in up to 0.25 oz more agave syrup; if you'd like more herbal complexity, add 0.1–0.25 oz more Chartreuse in future batches. Serve immediately.