Fire up a round of spicy jalapeño margaritas! If you’re a tequila lover and you like spicy food—the spicy jalapeño margarita won’t disappoint.
Patty and I went to one of my favorite cocktail bars in Boston called ‘Drink.’ The allure is they don’t have a cocktail menu. Instead, you tell the bartender what flavors you like or what you’re in the mood for, and they will surprise you with a cocktail using the elements you describe. It sounds risky, but they do a really good job and appeal to the masses. If you’re from the Boston area, I recommend you check it out.
Anyway, when it was my turn to order I said I wanted something with tequila, to which our bartender replied with “how do you feel about spicy?” And of course, I said let’s rock and roll. The drink was a spicy jalapeño infused tequila cocktail served straight up in a martini glass. From that moment on, I found myself craving spicy cocktails. I’ve tried spicy manhattans, spicy chocolate martinis, and now the spicy jalapeño margarita. You’d be surprised how popular spicy cocktails are. It’s a rather unique way to mix up a cocktail, but if done with just the right amount of spiciness, it’s a very refreshing twist.
I started this recipe with a classic margarita, added honey in place of simple syrup (sugar) and elderflower liquor in place of triple sec. This is a from-scratch cocktail that uses no artificial sweeteners or mixes. The result is really fresh margarita with natural jalapeño spice. The heat is very subtle if you ONLY use the jalapeño as a garnish. If you prefer more spiciness (LIKE ME), shake the jalapeños in the shaker along with the ice to fully infuse the cocktail. Now if you’re addicted and want to make your own homemade infused jalapeño tequila (ME), you can soak 3-4 jalapeño slices (or more) in a fifth of tequila overnight.
A quick note, not all jalapeños are created equal. Some are duds and some are hot. I recommend you pick up 2-3 and try a small bite to gauge the heat before you burn your house down or are left wondering why you just taste vegetables in your margarita.Print
- 2 ounces silver tequila
- 3/4 ounce honey (or simple syrup)
- 3/4 ounce fresh lime juice
- 1/2 ounce elderflower liquor
- 1–2 slices jalapeño
- For the salted rim, take a lime wedge and coat the rim of a rocks glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients (except for the ice) in a cocktail shaker. Stir until honey fully dissolves into the cocktail.
- Add a cup of ice and shake vigorously for 10 seconds. Pour straight into the old fashioned glass with the (now crushed) ice from the shaker. Garnish with a lime wedge. (for less heat, don’t shake the jalapeño into the cocktail, only add as garnish and stir).
Be sure to dissolve the honey into the drink before adding ice. This is to prevent the honey from freezing/clumping when shaking.