Spicy Margarita

Bartenders typically recommend using a high-quality Blanco tequila, which is unaged and provides a crisp, agave-forward flavor. The clean profile of a Blanco tequila pairs well with the distinct capsaicin heat. Aged reposados can sometimes clash with the bright, spicy notes of the drink.

To make a Spicy Margarita, modify the traditional recipe of tequila, orange liqueur, and lime juice by introducing a distinct capsaicin heat. Bartenders typically achieve this by muddling fresh jalapeño slices directly in the shaker before adding the ice and liquids. The drink is then shaken and served over ice.

Instead of muddling fresh jalapeños, many mixologists use an infused tequila or a dash of spicy bitters. Brands like Ancho Reyes, a chile-infused liqueur from Mexico, are popular additions for adding complex, smoky heat. A small amount of chili powder on the rim is also common.

The classic Margarita relies entirely on the balance of sweet orange liqueur, sour lime juice, and tequila. The Spicy Margarita is a contemporary variation that injects an aggressive, savory heat profile. This heat cuts through the sweetness and enhances the bright acidity of the lime.