Want to spice up your cocktail hour this summer? Then mix up a Jalapeno Margarita or two!
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Back when Laura was pregnant, she had all sorts of cravings. Some we could easily take care of. Pickles + ice cream? Done. Just kidding…she never actually craved pickles + ice cream. But other cravings? Not so much. I had no idea how careful women have to be when it comes to pregnancy and food. No sliced deli meat. No soft-serve ice cream. Limited caffeine. The list is surprisingly long. But Laura was a trooper, and she just took it all in stride. Except for the jalapeno margarita.
Near the end of her pregnancy, Laura was stuck at home with nothing much to do but watch tv. (Watching tv is such a foreign concept to us now that Robbie is here. We might get to watch 10 minutes of the news while we’re eating dinner. Might is the key word there.) Apparently jalapeno margaritas made an appearance in every show Laura watched. Either that, or her craving was playing tricks on her and creating margarita mirages. Needless to say, once Laura could drink again, jalapeno margaritas were on the list.
Truthfully, I had never really heard of a Jalapeno Margarita. But after consulting my friend Google, I discovered that these bad boys are actually pretty easy to make. So I hit the kitchen armed with a handful of jalapenos and my go-to margarita recipe. And I emerged with what I have to call one incredible cocktail!
So where does the jalapeno part of the jalapeno margarita come in? Contrary to my initial thoughts, it doesn’t get blended in or anything crazy like that. Nope, you just slice a jalapeno and let it sit in the tequila for about 20-30 minutes. Nice and easy. But here’s the thing. The longer you let the jalapeno sit, the spicier your tequila will become.
This isn’t one of those games where you see how hot you can make something. You know the game where you keep adding jalapenos or cayenne pepper until someone cries uncle? Oddly enough, guys love playing this game around other guys. If you’re into that kinda thing, then go for it. Heck, let that jalapeno sit in the tequila overnight. And leave the seeds in there. But don’t come crying to me a couple of weeks from now when your taste buds grow back.
For us, we found that about 25-30 minutes created a tequila with a noticeable hint of jalapeno flavor. But it wasn’t too much. Play around with the times and see what works for you. The Grand Marnier and agave nectar add a sweetness that balances the heat from the jalapeno. It took 9 months, but this Jalapeno Margarita has definitely earned its’ spot on our summer cocktail rotation. It’s 4:45 somewhere, right? Cheers!
For the Lime Salt
- ¼ cup coarse salt
- 1 Tbsp lime zest ~3 limes
For the Lime Salt
- In a small bowl, add the salt and lime zest; stir until well combined.
For the Jalapeno Margarita
- Using a cocktail shaker, add the tequila and sliced jalapenos. Let sit for ~20 minutes. (Note: The longer this sits, the spicier the margarita will become.)
- Strain out the jalapeno slices, reserving to use as a garnish later.
- Add Grand Marnier, lime juice and agave nectar to shaker. Shake until well blended; set aside.
- Place Lime Salt in a shallow bowl. Dip rims of cocktail glasses in water and then invert into bowl. Turn glasses right-side up and fill with ice.
- Pour margaritas into glasses. Drop sliced jalapenos into margarita; garnish rims with sliced limes.
Looking for more fun summer cocktail ideas? Check out these other favorites, too: