Name: Spicy Margarita
Total time: 40 min
Ingredients: 6 tablespoons sugar; 3 ounces water; Pinch table salt; 1–2 jalapeños , stemmed and chopped fine; 1 teaspoon grated lime zest plus 2 ounces juice; 1 teaspoon grated lemon zest plus 2 ounces juice; ¼ cup Sriracha Rim Salt (optional) (see “How to Make Sriracha Rim Salt”); Lime wedges (if using salt); 2 ounces blanco or reposado tequila; 2 ounces sour mix; ¾ ounce orange liqueur; Sliced jalapeño for garnishing

Why This Recipe Works

Spicy margaritas are the most popular variation of the classic—crowd-pleasers but still a bit adventurous. To achieve the fresh, grassy heat we want here, we kick up our sour mix with jalapeño. We adorn the glass with our Sriracha Rim Salt to hint at the infused heat within and add some smokiness.

Before You Begin

For a spicier margarita, use the greater amount of jalapeños.

Instructions

For the Sour Mix: Heat 6 tablespoons sugar, 3 ounces water, and pinch table salt in small saucepan over medium heat, stirring often, until sugar has dissolved, about 2 minutes; do not boil. Off heat, stir in 1 finely chopped jalapeño, 1 teaspoon grated lime zest, and 1 teaspoon grated lemon zest and let cool completely, about 30 minutes. Stir in 2 ounces lime juice and 2 ounces lemon juice. Strain sour mix through fine-mesh strainer into airtight container, pressing on solids to extract as much liquid as possible. (You should have about 8 ounces sour mix, enough for 4 cocktails. Sour mix can be refrigerated for up to 1 week.)

For the Cocktail: Spread ¼ cup Sriracha Rim Salt, if using, into even layer on small saucer. Moisten about ½ inch of chilled rocks glass rim by running lime wedge around outer edge; dry any excess juice with paper towel. Roll moistened rim in salt to coat. Remove any excess salt that falls into glass; set aside.

Add 2 ounces blanco or reposado tequila, 2 ounces sour mix, and ¾ ounce orange liqueur to cocktail shaker, then fill with ice. Shake mixture until just combined and chilled, about 5 seconds. Double-strain cocktail into prepared glass half-filled with ice. Top with additional ice and garnish with jalapeño slices. Serve.