Jalapeño Margarita Recipe

Quick infusion (optional, 1–2 hours)

If you want extra jalapeño heat, combine 4–6 slices of fresh jalapeño with 8 oz (240 ml) blanco tequila in a clean jar. Let steep at room temperature for 1–2 hours for a mild infusion (check after 30 minutes for desired heat). Strain out solids through a fine mesh and use 1 oz of this infused tequila in the recipe in place of 1 oz of the blanco. Refrigerate leftover infusion and use within 1 week.

If you prefer not to infuse, simply use fresh jalapeño slices in the shaker for a bright, immediate heat. Use about 1/2 of a jalapeño (sliced, seeds in or out depending on heat preference).

Pour the coarse salt or Tajín onto a small plate. Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt or Tajín to coat evenly. Set glass aside.

In a cocktail shaker, add the sliced jalapeño (about 1/2 jalapeño). Muddle gently 3–4 times to release oils and heat — avoid pulverizing to prevent overly grassy bitterness.

Add ice to the shaker (about 1 cup), then pour in 2 oz blanco tequila (or 1 oz blanco + 1 oz jalapeño-infused tequila if using), 1 oz fresh lime juice, 1 oz orange liqueur, and 1/2 oz simple syrup.

Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled and slightly frothy from agitation.

Double-strain the cocktail into the prepared glass over fresh ice (use a Hawthorne and fine-mesh strainer) to remove jalapeño seeds and pulp for a smoother drink.

Garnish with a lime wedge on the rim and a thin jalapeño slice floated on top (for visual appeal and extra aroma). Serve immediately.

To make it spicier: muddle more jalapeño or leave some seeds in; to make it milder: remove seeds and use fewer slices or dilute with a splash more simple syrup. For a frozen variation, blend all ingredients with 1 cup crushed ice until smooth.