Jalapeño Margarita

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Course: Drinks
Cuisine: American
Keyword: cocktail, ginger, jalapeño, margarita
Servings: 1 drink
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Things are getting spicy! Today on the blog we are making a Jalapeño Margarita, an invigorating take on the traditional margarita. If you're wanting to spice things up, this recipe is for you!

Ingredients

  • 3-4 slices jalapeño
  • 3 slices fresh ginger root
  • 2 ounces tequila - (I prefer blanco.)
  • 3/4 ounce orange liqueur - (I prefer Cointreau.)
  • 3/4 ounce fresh lime juice
  • 1 ounce simple syrup - (My recipe is linked in the notes below.)
  • Ice
Garnish*:
  • 2 tablespoons sea salt
  • 1 teaspoon lime zest
  • Jalapeño slices and a lime wedge

Instructions

  • Start by preparing the glass. On a plate, mix together sea salt and lime zest. I recommend mixing it together with your fingers so you can pinch and crush the two together.
  • Then, run a lime wedge around the rim of the glass. Dip the glass into the salt and lime zest mixture. Set aside.
  • The next step is to prepare the margarita mix. Add a few pieces of jalapeño and ginger to the bottom of a cocktail shaker; then pour in simple syrup. (My recipe for simple syrup is linked in the notes section below.)
  • Use a muddler or the back of a wooden spoon to smash the jalapeño and ginger root into the simple syrup.
  • Next, add ice to the cocktail shaker and pour in tequila, orange liquor, and lime juice. Shake vigorously.
  • Add a few more ice cubes to the prepared glass. Then strain the margarita mixture into the glass.
  • Garnish with a few jalapeño slices and a wedge of lime.

Notes

You can find my recipe for simple syrup here. In that post, I've also included links to simple syrup that you can purchase.
*This amount of salt and lime zest mixture should be enough for 4-6 glasses.

Nutrition Facts

Calories: 362kcalCarbohydrates: 48gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 13981mgPotassium: 670mgFiber: 8gSugar: 39gVitamin A: 2911IUVitamin C: 327mgCalcium: 32mgIron: 2mg
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