Heat through the lime.
Why you are pouring this tonight
The Spicy Margarita is the Margarita with a slice of fresh jalapeño muddled in. The cocktail every bar makes and most bars get wrong. The trick is the heat-build, not the heat-hit. Three slices of fresh jalapeño muddled gently. The pith adds bitterness; just the green flesh adds heat. Tequila, lime, triple sec, simple syrup, salt rim.
Fresh jalapeño from the greengrocer, not pickled. Use 100% agave blanco tequila (Patron Silver, Espolon). Cointreau for the triple sec, never the cheap supermarket version. Tajín-and-salt rim, not just salt. Shake hard with ice for twelve seconds, double-strain into a chilled coupe with the rim, lime wheel on the rim. Pair with carnitas tacos, ceviche, anything that came off a Mexican grill.
What changes from the Classic Margarita
Tajin-chilli salt replaces plain salt on the rim. A slice of jalapeño muddled into the shaker. Two thin slices float on top.
What to pour it alongside
Al pastor tacos, chilli-lime prawns, anything with citrus and heat. The jalapeño on the drink and the pork on the plate amplify each other.
The recipe
Ingredients
Method
- Rim a rocks glass with tajin (use a lime wedge to wet, then roll in tajin).
- Fill with ice.
- In a shaker, muddle 1-2 jalapeño slices with lime juice. Add tequila, Cointreau, ice. Shake hard.
- Fine-strain into the rimmed glass. Float 1-2 jalapeño slices on top.
Nutrition
Want the classic? Our Classic Margarita recipe is here.
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