A jalapeno margarita recipe with homemade jalapeño infused tequila! These jalapeno margaritas are strong, have no added sugar, and really pack a punch!
“It’s Friday, Friday, gotta get down [with a jalapeno margarita] on Friday…”
That song is going to be stuck in your head all day long now…I’m sorry, but I’m just so happy that it’s Friday! I’m always happy for Friday, just like I’m sure the rest of the world is, but I don’t know, I just feel extra happy today. Probably, because Trevor and I, yes, once again, are celebrating with our Friday Night – Mexican Night. What can I say? We’re creatures of habit!
Although we love our routine, every once and a while, we’ll mix it up a bit. By that, I mean, we’ll try a different Mexican restaurant. We haven’t found one as good as Plaza Garibaldi, BUT I have a new favorite margarita by another Mexican restaurant in Seattle.
They call it (drum roll please!!!!)….
The Jalapina!
It’s a jalapeno margarita that has jalapeno infused tequila, a special blend of citrus juices, a splash of triple sec, and pineapple! I love it, because margaritas are my favorite, obviously, and it makes your lips all tingling from the spicy tequila. I loved it so much that, naturally, I just had to recreate it at home 😉
Why, oh, why do I love margaritas so much? Is it the lip puckering limey flavor? Is it the salt covered rim? Or maybe it’s the fun glasses that they’re served in? Or maaaaybe…it’s the tequila. Yep. It’s definitely the tequila. When a margarita is good. It’s good. The only thing that makes a margarita better is when the tequila has been infused with jalapenos. I seriously think I have a problem. How many recipes on this food blog have jalapeno in them? Ummm too many to count I think. Just type “jalapeno” in the search bar on the right to see for yourself 😉
Today, I am obviously extra excited about this recipe, because it takes two of my very favorite things and mashes them into one yummy, yummy cocktail called the Jalapeno Margarita!
Start by infusing your tequila with jalapenos. Slice three whole jalapenos and place in the bottom of a jar(s) – I used two large mason jars
. Pour an entire bottle of tequila on top of the jalapenos. Screw the lid(s) on and shake for thirty seconds. Set in a cool, dark place (like your pantry) for at least one day, but up to a week. I infused the tequila for 2 days, before I thought it was spicy enough, but we, um, taste tested after 24 hours. Good, but not spicy enough for us. The choice, however, is yours! The longer the tequila and jalapenos sit, the spicier it will be. Once the tequila has reached the desired spice level, strain the mixture, discard the jalapenos, and place the tequila back into the mason jars, or whatever bottle you want to store the tequila in.
Who knew that infusing tequila would be that easy? I was always under the impression that it would be really complicated and take forever! Now we all know how easy it is. 🙂
Now that you have some amazing jalapeno infused tequila, let’s make a really awesome jalapeno margarita.
Start with canned pineapple. Take some pineapple chunks and muddle them in the bottom of a cocktail shaker.
After you’ve muddled your pineapple chunks, fill the shaker 1/4 of the way up with ice and pour in freshly squeezed lime juice, lemon juice, pineapple juice – from the can – triple sec, and of course, your jalapeno infused tequila. Give it a good shake, or learn a cool bar trick, and then come over and teach me.
Now, strain the cocktail into a glass that’s been filled with ice, or if you like pulp, don’t strain it and just pour everything in! If you want to rim the glass with salt (is it even an option not to?!), place salt onto a plate and set aside. Take an empty glass and rub the rim with a lime. Now just roll or twist the rim in salt! Fill with ice and pour in the jalapeno margarita! Sometimes, if I’m thinking ahead, I like to chill my glasses in the freezer for a few minutes, so the margarita is extra cold!
Easy peasy. It’s great for one or two, but also for a crowd. This would be a good option for Super Bowl Sunday! Make a pitcher, but don’t fill with ice, store in the fridge, and let people pour their own margaritas!
I am now officially in love with infusing alcohol…it’s so simple, but adds so much flavor. I am also in love with the fact that you can make these as spicy, or not spicy, as you like. If you want just a hint of jalapeno, infuse for a day. Like it really spicy? Try a few more! Don’t be afraid to taste test during the infusing process.
This jalapeno margarita has a great level of spice, but is really well balanced from all the different fruit juices. Just a little warning, when you make these margaritas, it’s not a margarita like you get in a restaurant…the ones that are 16 oz, have a splash of tequila, and the rest is filled with half watered down ice, and super sugary margarita mix that makes your teeth hurt. These jalapeno margaritas are strong, have no added sugar, and really pack a punch! If they’re too strong, just double up on the fruit juices!
Blow your friends away and serve this jalapeno margarita recipe for a fun twist on a classic at your next Super Bowl party…everyone will be begging for more!
– Jennifer
What’s your favorite cocktail? Show me the yummy!
Jalapeno Margarita with Jalapeno Infused Tequila
Equipment for this recipe
Ingredients
Jalapeno Infused Tequila
- 1 (750 ml) bottle reposado tequila
- 3 jalapeños
1-2 Cocktails
- 4 pineapple chunks
- 1/2 oz triple sec
- 1/2 oz freshly squeezed lime juice
- 1/2 oz freshly squeezed lemon juice
- 1 oz pineapple juice
- 3 - 4 oz jalapeno infused tequila
Pitcher: Serves 4-8
- 16 pineapple chunks
- 2 oz triple sec
- 2 oz freshly squeezed lime juice
- 2 oz freshly squeezed lemon juice
- 4 oz pineapple juice
- 12 - 16 oz jalapeno infused tequila
Instructions
- Start by infusing your tequila with jalapenos. Slice three whole jalapenos and place in the bottom of a jar(s) - I used two large mason jars. Pour an entire bottle of tequila on top of the jalapenos. Screw the lid(s) on and shake for thirty seconds. Set in a cool, dark place (like your pantry) for at least one day, but up to a week. I infused the tequila for 2 days, before I thought it was spicy enough, but we, um, taste tested after 24 hours. Good, but not spicy enough for us. The choice, however, is yours! The longer the tequila and jalapenos sit, the spicier it will be. Once the tequila has reached the desired spice level, strain the mixture, discard the jalapenos, and place the tequila back into the mason jars, or whatever bottle you want to store the tequila in.
- The Margarita:
- Start with canned pineapple. Take pieces of pineapple chunks and muddle them in the bottom of a cocktail shaker.
- After you've muddled your pineapple chunks, fill the shaker 1/4 of the way up with ice and pour in freshly squeezed lime juice, lemon juice, pineapple juice - from the can - triple sec, and of course, your jalapeno infused tequila. Give it a good shake.
- Now, strain the cocktail into a glass that's been filled with ice, or if you like pulp, don't strain it and just pour everything in! If you want to rim the glass with salt (is it even an option not to?!), place salt onto a plate and set aside. Take an empty glass and rub the rim with a lime. Now just roll or twist the rim in salt! Fill with ice and pour in the jalapeno margarita! Sometimes, if I'm thinking ahead, I like to chill my glasses in the freezer for a few minutes, so the margarita is extra cold!
Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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