Fire up a round of spicy jalapeno margaritas! If you’re a tequila lover and you like spicy food—then this spicy margarita recipe will not 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 jalapeno infused tequila cocktail served straight up in a martini glass. From that moment on, I found myself craving spicy cocktails.
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 jalapeno spice. The heat is very subtle if you ONLY use the jalapeno as a garnish.
If you prefer more heat (LIKE ME), shake the jalapenos 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 jalapeno tequila (ME), you can soak 3-4 jalapeno slices (or more) in a fifth of tequila overnight. taste and steep longer if needed.
A quick note, not all jalapenos 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.
Prep Time:
Yield:
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PinIngredients
- 2 ounces blanco tequila
- 1/2 ounce honey (or simple syrup)
- 3/4 ounce fresh lime juice
- 1/2 ounce elderflower liquor
- 1–2 slices jalapeno
Instructions
- For the salted rim, take a lime wedge and coat the rim of a rocks glass. Dip in margarita salt, rotating until coated.
- Combine honey and a tablespoon of hot water in a cup. Stir until honey is mixed well.
- Combine all ingredients (except for the ice) in a cocktail shaker. Stir until honey syrup 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 jalapeno into the cocktail, only add as garnish and stir).
Notes
Be sure to dissolve the honey into the drink before adding ice. This is to prevent the honey from freezing/clumping when shaking.
This recipe is THE BOMB!! Seriously my husband and I have been making this marg for a while now and haven’t found one better yet! Thank you so much for this yummy drink!
Thanks for sharing! Can I make any part of it ahead of time?
You could mix all ingredients a few days ahead in a pitcher and then add ice and shake them up as you serve.
Love it! Used patron silver with the elderflower and 2 jalapeño slices. So good !
Our local mexican restaurant adds a bit of cayenne mixed in with the salt on the rim. If you lick the salt/cayenne with your tongue you get some nice burn. If you let the salt/cayenne wash into your mouth and into the back of your throat, it adds a delicious heat to the drink.
Totally yummy, love the heat! Great change from the same old same old
★★★★★