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Spicy Jalapeño Margarita

Name: Spicy Jalapeño Margarita
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 60 ml White tequila; 30 ml Triple sec; 1 cup Ice; 15 ml Agave nectar; 2 tbsp Chilli salt; 30 ml Lime juice; 4 slices Fresh jalapeño

10 min (10 prep + 0 cook) Easy 1 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

About this recipe

A margarita with a spicy kick from fresh infused jalapeño, mixed with white tequila, triple sec and lime juice. Served with a chilli salt rim.

History & Origin

The spicy margarita has become one of the most requested cocktails of the last decade, both in Mexico and across the world. The combination of heat and acidity is no accident: it reflects a long Mexican tradition of balancing contrasting flavours, where chilli enhances rather than overpowers the other notes in a drink. In Mexico, the use of jalapeño in drinks has its roots in market culture and cantinas, where it was common to add chillies to micheladas or artisan spirits for character. The margarita, whose origin is disputed between several northern Mexican states and the US border, began reinventing itself from the nineties onwards with the rise of craft cocktail culture. Bars in Mexico City, Guadalajara and Monterrey started experimenting with fruit, herb and spice infusions, and jalapeño was one of the first to find its place in modern mixology. Today the spicy margarita appears on menus worldwide, from rooftop bars in Mexico City to the finest Mexican restaurants in Madrid, London and New York. The key lies in the jalapeño infusion: macerating slices in the tequila or lime juice for a few minutes extracts the heat without making it overpowering. The chilli salt rim — a blend of salt, dried chilli and lime zest — adds an extra layer of aromatic complexity that makes every sip a complete experience. This recipe is a tribute to the creativity of contemporary Mexican mixology: simple in its ingredients, sophisticated in its result.

Estimated cost

£5.00

Total cost

£5.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

200

Calories

0.5g

Protein

18g

Carbohydrates

0.2g

Fat

0.3g

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the glass rim: pour the chilli salt onto a flat plate. Rub half a lime around the rim of a margarita or rocks glass and roll it over the chilli salt until the rim is well coated. Place the glass in the freezer for a few minutes.
💡 Make sure the rim is fully coated before adding ice.
2
Infuse the jalapeño: place the slices of fresh jalapeño in a cocktail shaker and gently muddle them with a muddler or pestle to release their juices and essential oils. Do not crush them completely — just press enough to release the aroma and heat.
💡 To control the heat level, remove the jalapeño seeds. More seeds = more heat.
3
Add the liquids: pour the white tequila, triple sec, freshly squeezed lime juice and agave nectar into the shaker. Fill the shaker with ice up to three-quarters of its capacity.
💡 Use 100% agave tequila for a cleaner, more authentic flavour.
4
Shake vigorously: close the shaker and shake hard for 15–20 seconds until the outside of the shaker feels very cold to the touch. This ensures the drink is well chilled and slightly diluted.
5
Serve and garnish: fill the prepared glass with fresh ice and strain the margarita over the ice using the shaker strainer. Garnish with a jalapeño slice and a lime wheel on the rim. Serve immediately.
💡 If you prefer your margarita straight up, use a chilled cocktail glass and serve without ice.