Since I’ve been home my mom and I have tried a various spicy margaritas while we’ve been out (our favorite is at Pizza by Elizabeths), and finally decided to make our own. Not only can we make them a spicy as we want, but we can have as many as we want as we don’t have to drive home!
This recipe is super easy, and has just a few key variations from one of my earlier posts about how to make a really good classic margarita. Adding a jalapeño- infused tequila in place of a traditional reposado, give the drink the perfect amount of spice that keeps you interested as you sip. It’s a fun drink to enjoy around the end of the summer as the weather begins to cool and lingering on the porch until dark is the activity of choice.
Using jalapeño- infused makes this drink super simple, but I’d love to try this with a home-infused tequila. Alternately, you could muddle a few slices of fresh jalapeño in with the lime and agave/simple-syrup. The nice thing about this is that it allows for even greater control of how much heat is in the drink. Generally when I make margaritas I always, always use agave as the sweetener in the drink. I think it creates a nice continuity with the tequila and melds all of the flavors really well. For this drink, however, I think simple syrup can often work better, as the flavor is more neutral and allows the jalapeño and lime to come through more strongly.
• 2 oz jalapeño-infused tequila (I like Tanteo)
• 1/4- 1/2 oz agave or simple syrup (less is more here)
• 1/2 fresh lime, or 1/2 oz fresh-squeezed lime juice
- Cut the 1/2 lime into 3-4 wedges and place into the base of a cocktail shaker
- Cover with agave/simple syrup and muddle for a few seconds to soften the rind to release all of the essential oils
- Add tequila and ice
- Cover and shake well
- Strain into a cocktail glass and garnish with another lime wedge, or jalapeño ring
I feel like I should really put some sort of warning with these as they are very easy to drink, but you only live once, right?