Celebrate Cinco de Mayo with Spicy Jalapeño Margaritas! I make mine by muddling fresh jalapeño and shaking it with tequila, cointreau, lime juice and vanilla syrup! This recipe serves 2 but can easily be doubled.
Rule number 1 in spicy marg making: make sure your jalapeños are spicy!
Otherwise you end up with a regular margarita. Which really isn’t a total disaster, however, we want it to be spicy. And the combination of sweet, salty and-spicy is absolutely amazing.
I had my first spicy marg down in Austin, Texas back in 2013 when I flew down for a blogging retreat. A group of us stopped at a little cantina type restaurant for cocktails, chips and salsa. It was the perfect mix of warm weather, spicy cocktail and vacation.
I dare you to name a better combination.
To Make This Spicy Jalapeño Margarita You Will Need:
- fresh jalapeños
- lime juice and lime wedges
- tequila blanco
- vanilla simple syrup
- sugar and salt, for rim
Add margarita salt and coarse sugar to a plate.
Wet the lip of 2 glasses with a wedge of lime and dip into the sugar and salt. Fill each glass to the top with ice and set off to the side.
Throw jalapeno slices into a cocktail shaker. The more slices the spicer the marg. I add around 1/2 a medium jalapeño (sliced).
Get in there and muddle those jalapeños. If you don’t have a muddler, use the blunt end of a wooden spoon.
Next pour in 1/2 cup (or 4 ounces) both fresh squeezed lime juice and tequila blanco. For a 1/2 cup of lime juice, I use about 4 juicy limes.
Then pour in 2 ounces vanilla syrup and 1 ounce cointreau. In my opinion, I don’t taste vanilla in these as their is so many other competing flavors. I just always have this on hand. Feel free to use agave or make a simple syrup of equal parts sugar and water.
Add in a few handfuls of ice. Put the strainer with cap onto the shaker.
And shake, shake, shake.
Remove the small cap to the shaker and strain/pour the margarita among the two glasses.
Garnish with a lime wedge and jalapeño half or a few slices.
I love the salty sweet rim with the back-of-the-throat heat of the spicy jalapeño margaritas! All you need now is a bowl of chips and salsa, maybe a little warm weather (or a vacation?) too.
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Spicy Jalapeño Margaritas
- 1 jalapeños, plus more for garnish (see notes)
- 4 ounces lime juice
- 4 ounces tequila blanco
- 2 ounces [vanilla simple syrup], or use agave
- 1 ounce cointreau
- lime wedges, for rim and garnish
- margarita salt, for rim
- coarse sugar, for rim
- Place sugar and salt on a small plate. Wet the lip of 2 glasses with a wedge of lime and dip into the sugar and salt. Fill each glass to the top with ice and set off to the side.
- Add desired jalapeños into a cocktail shaker and muddle. ( I prefer 1/2 a jalapeno) The more jalapeños the spicier! If you don’t have a muddler, use the blunt end of a wooden spoon.
- Next pour in 1/2 cup (or 4 ounces) both fresh squeezed lime juice and tequila blanco.
- Then pour in 2 ounces vanilla syrup and 1 ounce cointreau. Add in a few handfuls of ice. Top the shaker with the strainer and cap before shaking well to combine.
- Pour/strain the margarita among thetwo glasses. Garnish with a lime wedge and jalapeño half or slices.
- As always, drink responsibly.
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