Margaritas have become my drink of choice while socializing this summer, and I’ve developed a penchant for a slightly spicy margarita, only slightly spicy though, nothing too serious. My niece on the other hand loves them as spicy as you care to make them. I guess it must be the age difference. Really spicy margaritas give me major heart burn. I just don’t have the constitution anymore.
My recent “Blog Life” post lists the top six bars and restaurants of our choice where a spicy margarita, and smoky margarita can be had, so check it out. But if like me, you enjoy socializing at home you should try my recipe. It packs a big punch, so make sure to fill your glass with lots and lots of ice and sip, sip, sip!
Jalapeño peppers really complement margaritas. For a slightly spicy margarita, once you slice the Jalapeño in half you should remove the seeds and then just drop one or two seeds in your margarita for that subtle kick and spicy flavor, like I did in the pic above. Alternatively, if you can handle a spicy margarita at its most spicy, you should simply slice the Jalapeño in half and drop it into your margarita, stir and enjoy.
No need to go crazy and buy a top of the line tequila for your margaritas, that’s just not necessary. I used Herradura Silver, but you can use a less expensive brand, you will still arrive at a great spicy margarita. Margaritas are great in the summer for sharing with your friends, so buy the ingredients listed in the recipe below and create what is probably the best spicy margarita.
Remember, drink responsibly and sip, sip, sip.
- 5oz Tequila (silver)
- 5oz Cointreau
- Juice of 1 lime
- 1 Jalapeño
- Pour ingredients into a jug and mix thoroughly.
- Slice Jalapeño in half and remove seeds according to level of spiciness required, and set aside. The more seeds the spicier your margarita.
- Fill glasses with ice, almost to the top, then pour over ice and serve.