I got hooked on these spicy margaritas (jalapeño margaritas) in Cabo and have been making them since. I like to muddle a little bit of cucumber with the jalapeño to make it extra refreshing. Keep scrolling for recipe. NOTE: Make sure you deseed the jalapeño before you chop! Aka…don’t chop the seeds and put them in your drink unless you want your lips to burn for hours.
WHAT YOU NEED:
- 2-3oz of Tequila
- Handful of ice
- Fresh juice of 1 lime
- 1 tbsp of cucumber chopped
- 1 tsp of deseeded jalapeño chopped
- 1/2oz of triple sec
- Cilantro and slice of jalapeño for garnish
WHAT TO DO:
- In a cocktail shaker, muddle the jalapeño + cucumber + fresh lime juice until well blended. Add the tequila + triple sec to shaker and shake well. Add a handful of ice to a glass and pour everything from the shaker onto the ice. Garnish with a slice of jalapeño and cilantro. Salud!
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