My first experience with a Jalapeño margarita was about 4 years ago at my forever favourite Mexican restaurant, Cantina Del Centro in Nelson, BC. Their patio is right on Baker Street and is the perfect place to sit in the summer for a drink. They have a killer gluten free menu, their tacos are to die for, but their margaritas… they are magic. Always a triple, as it should be.
Since then, jalapeño margaritas have gotten a lot more popular. The thing I don’t like is that typically margaritas at restaurants are filled with simple syrup making an alcholic drink extra carby.
It is August long which means the sun is shining and I have an extra day of relaxing to do before gearing up for another work week. We had Jalapeños and limes on hand, so I figured the only right thing to do would be figure out how to make an extra spicy, sugar free marg.
Spicy Jalapeno Margaritas
Your favourite spicy marg, without the sugar!
- 2 oz silver tequila
- 1 oz cointreau
- 2 limes, juiced
- 1/2 - 1 jalapeno, sliced
- 1 pinch pink himalayan sea salt
- maldon or coarse sea salt for rimming
- dash cayenne for rimming
Rim a glass with leftover lime or water, and dip in a plate of malden sea salt flakes sprinkled with cayenne. Fill your cup with ice.
Shake together tequila, cointreau, lime juice, jalapeño and a pinch of salt real well. The better you shake, the spicier your marg will be. Pour over ice and enjoy!
I like my margarita really spicy, so I use an entire jalapeño for one drink. Feel free to use half.