Jalapeño Margarita
This recipe crafts a vibrant Jalapeño Margarita, blending muddled, seedless jalapeño with Blanco tequila, Cointreau, simple syrup, and fresh lime juice. It's a single-serving, spicy-sweet, and refreshing cocktail, perfect for those seeking a bold twist on the classic.
Equipment
- 1 Muddler
- 1 Cocktail Shaker
- 1 Jigger for precise liquid measurements
- 1 Strainer cocktail or fine-mesh
- 1 Cocktail glass rocks or coupe
Ingredients
Main
- 3 pieces muddled jalapeño no seeds
- 1 1/2 Ounce Excellia Blanco tequila
- 1/2 Ounce Cointreau
- 1/2 Ounce simple syrup
- 1 1/2 Ounce fresh lime juice
Instructions
- Carefully remove all seeds and white pith from the jalapeño pieces.
- Place the deseeded jalapeño pieces into a cocktail shaker and gently muddle them to release their spicy oils and flavor.
- Add Excellia Blanco tequila, Cointreau, simple syrup, and fresh lime juice to the shaker.
- Fill the cocktail shaker with ice cubes.
- Secure the lid tightly and shake vigorously for 15-20 seconds until the mixture is thoroughly chilled.
- If desired, prepare your serving glass by moistening the rim with a lime wedge and dipping it into a blend of salt, sugar, or chili-lime seasoning.
- Strain the contents of the shaker into the prepared glass over fresh ice.
- Garnish with an extra jalapeño slice or a lime wedge, if desired.
- Serve immediately and enjoy your spicy margarita.
Notes
To control the spice level, ensure all seeds and most of the white pith are removed from the jalapeño before muddling; a little pith can remain for a hotter drink. For an elevated experience, rim your glass with a blend of salt, sugar, and chili powder. Always use freshly squeezed lime juice for the brightest, most authentic flavor. Adjust the amount of simple syrup to taste, balancing the heat and tartness to your preference. Consider infusing your tequila with sliced jalapeños overnight for a deeper, more integrated spicy kick without muddling.