Spicy Margarita Recipe

Strap in for a spicy twist to your favourite classic – the fiery, flavor-packed Spicy Margarita that’s going to be your new cocktail obsession!

Who doesn’t love a good margarita? They come in so many flavors which is great. So, picture this – you’ve got tequila, lime, and triple sec all hangin’ out, mixin’ and minglin’, a perfect match with these crunchy Mexican nachos or tasty chicken fajitas. Some prefer their margaritas frozen, or even sweet (no judgment here), but lemme tell you – spicy margaritas are where it’s at!

Imagine the classic, mouthwatering margarita vibe. Then kick it up a notch with some fiery bitters, serrano peppers, and a lil’ chili lime action around the rim. Trust me when I say, this drink’s gonna knock your guests’ socks off. Cheers!

Why You Will Love This Recipe //

• Are you a spicy food fan? You’ve gotta try this fiery margarita.
• It’s got that perfect mix of sweet, spicy, tangy, and yumminess.
• Seriously, it’s a fresh take on an old fave that’ll totally wow people.
• Pair it perfectly with your delish Mexican-inspired dishes!

Ingredients //

To prepare this Spicy Margarita, you will need:

• 2 oz blanco tequila
• .5 oz triple sec (Cointreau recommended)
• 1.5 oz fresh lime juice (approximately 2 limes)
• 1 serrano pepper, sliced
• Dash Angostura bitters
• Chili lime seasoning for rimming the glass (Recommended Tajin)
• Optional garnishes: 1 lime wedge and cilantro sprigs

Equipment Needed //

• A margarita or rocks glass
• A plate with chili lime seasoning (to rim the glass)
• A cocktail shaker (to mix all the goodness)
• A muddler (to crush those serrano pepper slices and release their flavor)
• A jigger (to measure the ingredients)
• A strainer

How to Make Spicy Margaritas // The Steps

Step 1: Get your glass ready by wetting the edge with a lime wedge and pressing it onto a plate with chili lime seasoning.

Step 2: Crush the serrano pepper slices in a cocktail shaker.

Step 3: Pour your lime juice, blanco tequila, triple sec, and a dash of Angostura bitters into the shaker. Fill it up with ice and shake well.

Step 4: Fill your glass with ice, then pour the margarita mix through a strainer into it.

Step 5: For added flair, garnish with a lime wedge and a few sprigs of cilantro. Enjoy your spicy margarita right away!

Variations //

These wicked twists on Spicy Margaritas are worth a try, trust me!

• Fruity Spicy Margarita: Simply add some puree (mango, pineapple, strawberry, or guava) to your mix, and voila! A beautiful blend of fire and sweetness.

• Smoky Spicy Margarita: Replace the tequila with mezcal, the smoky margarita cousin.

• Herby Spicy Margarita: Add some basil or mint leaves along with the serrano peppers for a refreshing spin on the classic!

• Spicy Virgin Margarita: Swap tequila and triple sec for orange juice, a dash of sparkling water and a little orange extract. I like when everyone has fun at my parties!

Tips and Tricks //

Here are some of the key tips and tricks I follow when making this spicy margarita.

Choose the right tequila: Choose a high quality tequila when making a margarita. The clean and crisp flavors will make a much tastier cocktail, it is worth the extra money.

Decide how hot you want it: The spiciness in your margarita comes mostly from the serrano peppers. If you want a lower heat level, you can reduce the number of pepper slices. Another trick is to remove the seeds before using them. You can obviously add more slices or even pick spicier peppers like a habanero.

Strain twice: You can get a super smooth consistency in your spicy margarita when you either use a double strainer, or strain your drink twice. This will keep any seeds or bits from your ingredients from getting into your glass.

Garnish with what you like: I recommend cilantro and lime for the garnish, but this is where you can get creative. Try a serrano pepper slice, a dehydrated lime wheel, or anything else you like.

FAQs //

How to Store a Spicy Margarita //

To prepare your spicy margarita ahead of time, just mix up your tequila, lime juice, and triple sec (hold off on the peppers and bitters for now, as they can get a bit too intense over time) and pop it in the fridge. I recommend using a sealed pitcher or a mason jar.

When you’re ready to get the party started, muddle the pepper slices, add the bitters, and pour the cold cocktail mix into your shaker. Toss in some ice, give it a good shake, and ready!

And no worries if you got some leftovers! Keep ’em in the fridge and enjoy within 3 days, if they last that long.

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