The margarita is my all-time favorite cocktail. There’s just something about the combination of tequila and lime juice that instantly makes me feel like I am on vacation. I only recently tried a Jalapeño margarita for the first time and for someone who is not the biggest fan of spicy foods, I was pleasantly surprised at how much I enjoyed it.
I decided to take shot at recreating the drink for Cinco de Mayo and found that it was relatively simple to make. After a few practice rounds, I came to conclusion that despite my low heat tolerance, this is really a ‘Go Big or Go Home’ cocktail – the more jalapeño slices you add, the better the result. To offset the grassy heat of the jalapeño slices, I added a sugar rim to the cocktail glasses I used for serving. Sweet, spicy and delicious!
- 4 oz. silver tequila
- 2 oz. Triple Sec
- 2 oz. simple syrup
- 2 limes juiced
- 1 jalapeño sliced in ¼ inch slices
- ½ c. granulated sugar for rim optional
Pour the sugar in an even layer on a small plate or dish. Moisten the rims of two cocktail glasses before dipping in the sugar.
Combine the remaining ingredients in a cocktail shaker with ice and shake well.
Strain over ice into the sugar-rimmed glasses.
Garnish with jalapeño slices for extra heat, if desired.
The amount of jalapeños used above are for optimum heat levels. If you prefer a gentler heat, add only half of the jalapeño slices to the shaker.