Spicy jalapeño margarita
- Portion size: Serves 1
- Hands-on time 15 min
- Difficulty: easy
Are you partial to a spicy margarita? This is the best version of the cocktail we’ve come across. Mezcal (tequila’s smoky cousin) and lime are offset by a cleverly simple jalapeño syrup to create a perfectly balanced cocktail with a fiery finish.
Entertaining a crowd? Make a pitcher of classic margarita.
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Ingredients
- 200g jar sliced pickled jalapeños
- 100g sugar
- Tajin spice to rim the glass (optional)
- 1 lime
- 50ml mezcal
- 25ml Cointreau, triple sec or other orange liqueur
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Method
- Begin by making a jalapeño sugar syrup. Pour the jar of jalapeños into a small pan, including the liquid they’re stored in, then add the sugar. Bring to a gentle simmer and cook for 10 minutes. You should be left with crinkly, chewy jalapeños and a spicy sugar syrup. Leave to cool, then pour back into the jar.
- Sprinkle some Tajin onto a small plate (if using), then cut out a wedge of lime and run it around the rim of a cocktail glass. Tap the glass into the Tajin to get a nice even rim.
- Pour the mezcal, Cointreau, 25ml lime juice and 10g of the syrup into a cocktail shaker filled with ice and shake, then pour through a strainer into the glass. Garnish with a few candied jalapeño slices and serve.
Nutrition
- 224kcals Calories
- 0g fat (0g saturated) Fat
- 0g Protein
- 12g (12g sugars) Carbs
- 0g Fibre
- trace Salt
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