Spicy Jalapeño Margaritas

We love to make these easy, fun Spicy Jalapeño Margaritas when we're having friends over. Best with chips & salsa on the side!

Jalapeño Margaritas

Happy Friday!

We’re getting the weekend started a little early today with my favorite late summer drink…margaritas! It’s been nearly 100 degrees around here lately – and to that I say, let’s make it hotter! Bring on the jalapeños…

Jalapeño Margaritas

My #1 rule of margaritas is to never use margarita mix. Fresh limes are a must. My #2 rule: mess with this recipe and make it your own. Adjust the ratios to make your margaritas as sweet, sour and/or spicy as you like. (I always like mine on the tart & spicy side). Double the recipe if you’re having friends over.

These are best served with salsa and tortilla chips… which are best served in this gorgeous platter from Crate & Barrel, who so kindly provided us with the serving pieces & glassware for this post. Check out the full story we created for the Crate & Barrel blog along with some healthy tailgating recipes!

5.0 from 8 reviews
Jalapeño Margaritas
 
Author:
Serves: 4 margaritas
Ingredients
  • ¾ cup good tequila
  • ¼ to ½ jalapeño pepper, plus extra slices for garnish
  • ¼ cup Grand Marnier
  • ½ cup fresh lime juice, plus lime slices for garnish
  • ¼ cup simple syrup or fresh squeezed orange juice
  • a few splashes of sparkling water
  • handful of ice
Simple Syrup (this makes extra)
  • 1 cup water
  • 1 cup sugar
Instructions
  1. Pour the tequila into a mixing glass or small pitcher. Add the sliced jalapeño, ¼ to ½ of it, depending on how spicy you want your margaritas. Set aside at room temp for 15 minutes (the longer you let the jalapeños infuse, the spicier it will be).
  2. Make the simple syrup. In a small saucepan, combine equal parts of sugar and water. Bring to a boil, stirring until the sugar has dissolved. Chill in the fridge until ready to use. You can store any extra in the fridge for up to a few weeks.
  3. Make the margaritas by mixing together the jalapeño-infused tequila, Grand Marnier, lime juice and ¼ cup simple syrup. Taste. If you’d like a spicier margarita, add more jalapeño and let it it sit a little longer. Pour into glasses and add lime slices and jalapeños for garnish. For a lighter margarita, fill the glasses ½ full and add sparkling water.

This post is sponsored by Crate & Barrel. Products pictured: Castilo Round Platter / Coupe Cocktail Glasses

25 comments

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  1. madeline from madelinemarieblog.com
    08.21.2015

    Margaritas are pretty much my favorite drink of all time…and yes I do believe pairing them with chips and salsa is a necessity. This looks lovely!

    http://madelinemarieblog.com/

  2. I agree – never use margarita mix! Fresh ingredients have the best flavor and result in the best tasting cocktails. I love your take on the classic margarita. The jalapeños and jalapeño tequila are great ingredients for lovers of all things spicy. <3

  3. Savvy
    08.21.2015

    Off to get limes now…all the rest is HERE!! Including simple syrup- and the weekend!! Yahoo!!

  4. Aida from saltandwind.com
    08.21.2015

    I like your mentality – there’s nothing like fighting the heat with a good margarita!

  5. Djuna from eatcaketoo.com
    08.21.2015

    I am a tequila, and hence, a margarita fanatic. I make a version much the same as this except that I add cilantro and shake individual servings with ice. If you like cilantro you will love it in this drink – mwah!

  6. I agree, team tart and spicy! The tart + my affinity for tequila above other liquors is what really draws me in. I WILL be adding jalapeños to my next margarita! So pretty, too.

  7. Now, this is how you wrap up the week! I love tequila and the jalapeno bit makes it even more interesting! TGIF and thank God for spicy jalapeno margaritas! 🙂

  8. WOW ! This sounds just AMAZING ! I love margarita, I make it with piment d’espelette which is a French pimiento. I mix it with salt and put it around the glass. I’m DEFINITELY going to try your recipe it makes me thirsty !!!

  9. Allyson from consideringtheradish.wordpress.com
    08.22.2015

    Spicy margaritas are the best margaritas, and these look fantastic.

  10. Elizabeth from themotherhubbardscupboard.com
    08.22.2015

    Oh My….!!! I think I’m in love! 🙂 Liz xxx

  11. Kalyan from icetrail.blogspot.com
    08.22.2015

    Just mouthwatering…looks lovely and delicious!

  12. Andrea Golombeck
    08.26.2015

    Got to try these love all the elements!

  13. Diane
    11.15.2015

    Love this recipe!! Infused cucumber with jalapeño and tequila…! Ole!!

    • jeanine from loveandlemons.com
      11.16.2015

      yum – that sounds good! Glad you liked 🙂

  14. FESM
    12.31.2015

    Just made them, added the cilantro…. FANTASTIC!

  15. Elizabeth
    05.21.2016

    I’m crazy for this margarita. This is the second time I’ve made it (drinking it now). Thank you for sharing this with us. It is delicious. 🙂

    Note: I tried to rate this as a 5 star drink, but I can only get it to go as high as 4 stars.

  16. Stefanie
    04.26.2017

    These are great! I would muddle the jalapeños and let them sit longer though to add a little more heat. Delicious!

  17. Abby Basic
    05.22.2017

    This recipe truly is a crowd pleaser!!! Served this drink at my May Birthday party this year as a signature drink with an addition of infusing tequila with jalapeño and cucumber for about 1.5 hrs and substitute the symple syrup/oj with Trader Joe’s Organic Jalapeño Limeade served with a lemon flaked salt rim… PERFECTION!!!

    • Hi Abby, I’m so glad these were a hit! I will have to try your cucumber tip next time, it sounds so refreshing!

  18. Kathy
    03.10.2018

    Obsessed with this recipe..love love love! I cut the simple syrup in half, just preference. Thanks for the recipe 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.