Spicy Jalapeno Margarita: add a kick to the traditional margarita with a splash of jalapeño infused brown sugar simple syrup.
One tequila, two tequila, three tequila, FLOOR!
I used to chant that in college when tequila shots were relevant and Margarita Mondays were not to be missed. Nowadays, wheatgrass shots are the only shots I’m willing to partake in. Forget the tequila shots and just keep the margaritas coming.
This is my spicy twist on a classic fresh lime margarita. There are tons of recipes out there that use jalapeno infused tequila. This isn’t one of them.
This spicy jalapeno margarita gets it’s punch of heat from a jalapeno brown sugar simple syrup. I used a standard 1:1 ratio of sugar to water along with one sliced jalapeno (seeds included). Feel free to use regular granulated sugar. (I like the extra warmth of the molasses in the brown sugar.) Let the jalapeno steep for 15 minutes or so before straining. Let the syrup cool to room temperature and then store it in the fridge for up to two weeks. Once you’ve had your fill of margaritas, you can use the jalapeno syrup to spice up some iced tea!
Grab some chips, salsa, and guacamole. Make this chipotle braised pork tacos or this slow cooker shredded beef tacos. Invite some friends over and share a giant pitcher of margarita. Relax, laugh, and enjoy. Cheers!
Spicy Jalapeno Margarita
- 1 1/2 oz tequila
- 1/2 oz Grand Marnier, or similar orange cognac liqueur
- 1 oz lime juice
- 1 oz jalapeno syrup
- 1/2 cup water
- 1/2 cup brown sugar
- 1 small jalapeno, sliced, seed included
- Moisten rim of serving glass and invert onto a plate of coarse salt to coat.
- Partially fill serving glass with ice. Add a few jalapeno slices. Pour tequila, Grand Marnier, lime juice, and jalapeno syrup. Stir to combine. Garnish with lime slices.
- Place water, brown sugar, and sliced jalapeno in a small sauce pot. Set over medium heat and cook until sugar has dissolved. Remove from heat and let jalapeno steep for 15 minutes (or longer for more potent flavor and spice). Strain jalapeno and let syrup cool to room temperature. Transfer syrup to an airtight container and store in the fridge until ready to use. Syrup keeps for up to 2 weeks.
Recipe by Maryanne Cabrera, The Little Epicurean