Spicy Margaritas
Some of my favorite memories with friends have involved these spicy margaritas, a recipe passed down from my best friend Juliana's dad, Dave. They're citrusy, a little sweet, and pack just the right amount of heat from fresh jalapeño. The secret? Lots and lots of freshly squeezed lime juice. Make a batch for your next gathering, but trust me, you'll probably want to double it.
Servings: 6-8 cocktails
Prep Time: 15 minutes
Infusion Time: Optional, 2-3 days
Total Time: 15 minutes, plus optional infusion time
Ingredients
8 ounces (1 cup) freshly squeezed lime juice, approximately 8–10 limes
2 ounces (¼ cup) freshly squeezed lemon juice, approximately 1–2 lemons
2 ounces (¼ cup) water
3–4 tablespoons honey, to taste
8 ounces (1 cup) triple sec
10 ounces (1¼ cups) blanco tequila
1 jalapeño, halved lengthwise and seeded
Ice, for serving
Instructions
Infuse the tequila (optional). For extra-spicy margaritas, combine the tequila and jalapeño in a glass jar or airtight container. Cover and refrigerate for 2–3 days, tasting periodically until the tequila reaches your desired spice level. Strain and discard the jalapeño before proceeding.
Make the margaritas. In a large pitcher or jar, combine the freshly squeezed lime juice, lemon juice, water, honey, triple sec and tequila. If you skipped the infusion, add the sliced jalapeño directly to the mixture.
Whisk or shake vigorously until the honey has completely dissolved and everything is well combined. If using fresh jalapeño, shake the mixture in a tightly sealed jar to lightly bruise the pepper and release some of its heat.
Strain and serve. Strain the margarita mixture to remove any jalapeño pieces. Fill glasses with ice and pour the margaritas over the top. Serve immediately.
Serving Suggestions
Serve With:
Chips and guacamole
Chicken or fish tacos
Black bean salsa
Nachos
Grilled shrimp fajitas
Storage
Store leftover margarita mixture in an airtight pitcher or bottle in the refrigerator for up to 2–3 days. Stir or shake before serving.
Maddie's Tip
Fresh lime juice is nonnegotiable. This recipe calls for a lot of limes, but the flavor is worth every squeeze. And if you have the time, infuse the tequila a couple of days ahead for an extra kick. Just remember that every jalapeño is different, so taste as you go!
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