Spicy Margarita Recipe

Prepare the glass

Rub the lime wedge around the rim of a rocks or coupe glass. On a small plate, mix the coarse salt and smoked chili powder. Dip the moistened rim into the salt-chili mixture, twisting to coat evenly. Set the glass aside.

Muddle jalapeño and cilantro

In a cocktail shaker, add the jalapeño slices and cilantro leaves (if using). Add the agave syrup and gently muddle 6–8 times to release oils and flavor—don't over-muddle to avoid excessive bitterness. If you want less heat, remove seeds from jalapeño before slicing.

Combine cocktail ingredients

Add the blanco tequila, fresh lime juice, and orange liqueur to the shaker. Fill the shaker with ice to about 3/4 full.

Shake and chill

Shake vigorously for 12–15 seconds until the outside of the shaker is cold and frosty. This both chills and dilutes the drink to the right balance.

Double strain and serve

Double strain the cocktail into the prepared rimmed glass over fresh ice using a Hawthorne and fine mesh strainer (or one strainer and a julep strainer) to remove jalapeño bits and cilantro fragments.

Garnish

Float a jalapeño wheel on top and optionally express a lime twist over the drink. Serve immediately.

Adjust heat: Use 1 slice for mild, 3 slices for medium, or include seeds for higher heat. Sweetness: increase agave to 0.75–1 oz if you prefer sweeter. Make a pitcher: multiply ingredients by number of servings, muddle jalapeño in a large pitcher and refrigerate; add ice when serving.