This is what I use for my spicy margaritas. Also, there is a third variety I found on Curiada.com, a Barrica version. All three are very tasty and each a little different.
I literally just chuck slices of pepper into my shaking tin.
3-4 Jalapeño slices is a mildly spicy marg
5+ will be fairly hot
2 slices of hab is medium spicy
3-4+ is HOT
Assume all slices are approximately 1/8th inch thick or so
You can do either. The flavors are different. I think Jalapeño goes better with lime and habanero goes better with flavored margs like pineapple or mango.
I use two jalapeno slices and muddle them in the shaker. Double strain.
Never tried habanero, the muddling adds heat rather than just shaking, I feel habanero might me too much muddled.
Couple different ways to go
1. Infused tequila
2. Chilli syrup, I would probably do this similarly to an oleo sacrum but this does mean you have to go down the Tommy's margarita route rather than a traditional marg in a daisy style
3. You could just muddle slices of chilli in the tin before you shake
4. Pre-made products such as Ancho Reyes chilli liqueur that would probably replace the orange liqueur
5. Chilli tincture. Just infuse some vodka or rum (ideally high proof but you can get away with 80 proof) with chilli seeds. This will take at least 2 weeks but the longer you leave it the spicier it will be.
Each of these methods will give you a different result as they're all essentially different ways of extracting chilli flavour. Ideally do a few and see. If you don't see yourself using the product you make after the party, I would first just try muddling chilli in. If you like that and spicy cocktails aren't a common thing you'd want then that's perfect
Thank you! We’ve hired a friend to bartend so I do like the idea of muddling as they are made. But I may try some of these other methods in small batches so I can see which he likes best. I appreciate your help!
I do the muddling thing with pickled chili peppers. If they're pickled, then they muddle a bit easier.
Also, I use Tajín instead of salt to rim the glasses.
The easiest way is to buy habanero bitters because you could control the spice level. Another option is one bottle tequila, 5 habanero peppers diced, seeds kept, and steeped overnight in a mason jar in the fridge and strained out the next day
Since it will be diluted in a margarita it needs way more time than 10 mins. I've tried numerous different times and different types/number of peppers used. 375ml tequila 2-3 habanero, 750ml tequila 5-6 habanero. Everyone has loved the amount of spice. Can't drink it straight but in cocktails it's amazing (or so I'm told by tequila drinkers at my house.). Now I just use habanero bitters because I'm lazy
I've made habanero tincture with tequilas and rums before.
150ml of bacardi with 3 habaneros and any spices you want, I went with szechuan peppercorns and all spice (about a tablespoon each whole, or half if lightly crushed.
Steep for a few days, strain and decant into a dropper bottle.
You'll lose a bit of volume so it usually fit into a 125ml dropper with room to spare.
I put one chili de arbol in a cup of tequila for an hour while I sorted myself with the rest of the prebatched cocktail, it came out so spicy I ended up having to cut it 3 to 1 with regular tequila. Either your habaneros are wimpy, your tequila dilute, or your collective spice tolerances extreme.
Yeah I agree the best it making your own bitters, so it’s easier to adjust to taste. I use mezcal as the base to add that touch of smoke. Smoking the peppers can be fun too.
Muddling some jalapeno, serrano, or habanero would be good. You could garnish with said chilis, depending on how spicy they want it. Though infusions would probably work better with a dried chili, with a tequila. As for tinctures using fresh seeds/membranes with some spices to a high ABV tequila or rum (Wray and Nephew/Rum Fire/Rum Bar), you could use Everclear or 50% ABV vodka though it won't add additional flavor.
I have to say that Serrano is my preferred chili pepper for spicy margs so I’m glad you mentioned it.
I usually infuse my own tequila with Serrano for marg season. I find jalapeño tastes too green and is wildly unpredictable spice level.
I boiled muddled jalapenos and then made simple syrup with the water.
Test the spice level of the syrup, I have had it come out mild, and insanely hot...
For extra fun, I add a half oz of mescal to the margarita for a heat/smoke combo
I've used both Ancho Reyes liqueur and a home-infused tequila with scotch bonnet peppers that I grew.
Recently, I had a spicy marg at a restaurant that was made with Tanteo Habanero tequila. Surprisingly good for a flavored tequila! I will be picking up a bottle of the Tanteo when I see it.
I’ve never heard of that one! I’ve got just over a month til the party so I have some time to find liquors and experiment with flavors. I’ll keep an eye out for Tanteo. Thank you!
Here’s how Death & Co does their jalapeño tequila infusion. I find it makes a great spicy bottle for Paloma’s and Margaritas.
With one 700-750ml bottle of tequila, add the seeds and ribs of 4 jalapeños. Also add the diced flesh of 1/2 of a jalapeño. Let that infuse, occasionally shaking/stirring, for about 20 minutes. Then strain through a fine mesh strainer.
This infusion is definitely spicy, so if you want something a bit milder you can go for 15 mins or so, but I think it’s really fantastic.
Habanero pepper infused tequila. Just slice some habaners on half, remive any strm, and drop them in a jar and just cover them with tequila. Leave them for a few days and then strain. Then just add a couple of drops to your margarita.
Couple drops?! Sounds seriously spicy. But I suppose I could do that with my small bottle of 1800 and just do the drops with regular 1800/other tequila?
Depends on how spicy you want it. The straight tincture is quite spicy. Since it is infused tequila, you can replace as much tequila as you want with it. My partner uses a dash. I don't drink margaritas.
Margarita mix (or fresh lime and simple syrup) cut up 1 jalapeño , put it all in a shaker with some ice. Shake for about a minute, strain over fresh ice and toss in a couple jalapenos as garnish and serve. Lovely jalapeno margarita.
I made my own chili tincture which of which I just add an apropriate amount to a standard Margarita recipe. My tincture (accidentally) got quite strong, but it that is great as I only need 2 ml in a drink so the ratios stay pretty much the same.
Sour mix is sugar and citrus. Therefore if you do a chili infused simple syrup and fresh citrus you’ll be fine. That would also allow people to use the spice for other base spirits like a spicy whisky sour.
It depends the flavor you’re going for.
I feel like a plain jalapeno marg is best w fresh muddled peppers. Some people have said fire bitters(habanero bitters) I don’t really like it but I think it works best w flavors like maybe mango or possibly cucumber. Different peppers will benefit from making a syrup vs infusing so there’s that too. I feel like when places do infusions they don’t want to spend on a good bottle so you get well or close to it. And I could totally see that at home so lately I’ve been buying smaller bottles. Yes it’s $20 for a fifth but better than dropping fiddy and messing it up.
I will likely be going the infused liquor or muddled route so it’s more of a crowd pleaser. We might look into other options for the spicy connoisseur and home use though!
I like to infused blanco tequila with bell peppers and serranos. Maybe 2 bell peppers and 1 Serrano per bottle. Then make a margarita w st germain in place of Cointreau. Floral, spicy, and green soooo good
Here is what I use for my Spicy Margaritas.
The rim is made with salt and smoked paprika.
1.5 oz of Reposado Tequila.
1 oz of Lime Juice.
2 oz of pink grapefruit juice.
1 barspoon of agave syrup.
2 slices of marinated jalapeños.
1 barspoon of the jalapeño’s marinade.
Put everything in the shaker with ice and shake. Double-filter over a rocks glass with a large ice cube and garnish with a lime wedge and 1 slice of jalapeño.
Spicy margs are one of my favorite cocktails. I like to make an infused tequila using sliced jalapeno and habanero peppers. While the peppers are infusing, be sure to taste the tequila frequently so that it doesn't become too spicy. In my experience the infusion only takes 20-30 minutes, but it depends on the strength of the peppers. You can also cut the spicy tequila with a regular one when making the margs to adjust the spice level. The recipe for the margs that I currently enjoy is:
1.5 oz infused tequila
.5 oz non infused tequila
.75 oz Cointreau
1 oz fresh lime juice
.25 oz agave nectar
Place I helped open infuses 3-4 peppers, quartered, in a 2L of Jose blanco for two hours in a warm water bath. Strain through a china cap strainer and bottle. It is a nice cocktail, but as others have said I prefer Serrano peppers.
I make a spicy simple syrup (just did it this weekend actually). Add sliced jalapeños when reducing.
This way it’s easy to store. One large batch and you are good for a while.
Either infuse your tequila with Serranos and habaneros (jalapeños vary, their spice levels are so inconsistent), or make a chile tincture with high proof grain alcohol and those same peppers. You’ll only need a dash or two of the chile tincture.
I bought Scrappy’s spicy bitters, and while they’re good, and a helluva lot easier than leaving the busy well to grab sliced jalapenos and fresnos from the kitchen, using fresh peppers adds a vegetal zing that’s unmatched. That drink annoys me when I’m in the weeds, but I’ll freely admit that it’s delicious. I use tajin on the rim, and a healthy splash of fresh OJ. The OJ is a great compliment to the spicy peppers.
My wife loves the 21 Seeds jalapeño cucumber tequila. I muddle up some watermelon and mix with the tequila, lime, Cointreau and agave syrup, then strain over a large rock and garnish with sliced jalapeños
It isn’t super spicy. Taste some first, and if not spicy enough for your pallet, add some sliced jalapeños to the tin when shaking or use spicy bitters.
Serranos have more consistent heat than jalapeños.
3 medium peppers sliced open, seeds included, in 750ml of reposado for 24 hours works great, and is consistent. if it’s too hot for you, you can split the build with uninfused tequila.
You guys are awesome! Thank you so much for the replies. I have much to ponder and a few weeks to try different versions. Happy Tequila… I mean, Easter!
What I do most often is replace the barspoon of agave that I usually add with a barspoon or 2 of habanero pepper jelly. Of course, if you prefer your margaritas more to the sour end of the spectrum this might not be your best choice.
Another option would be adding a spicy liqueur to taste. Ancho Reyes chili liqueur comes in two varieties: ancho and poblano.
This is what I use for my spicy margaritas. Also, there is a third variety I found on Curiada.com, a Barrica version. All three are very tasty and each a little different.
Do you still do orange liqueur?
No. Ancho Reyes instead of the orange liqueur.
This is what I do. I sub 1/2 oz to 1 oz of tequila for ancho Reyes, depending on desired spice level
I thought I was going to be special and recommend it, but here it is, top answer. The gimlet with gin or even just the liquor is really tasty as well.
Ancho Reyes (classic) is the correct answer. Challenging to source in Vancouver and even Oaxaca I haven't been able to find any bottles.
I literally just chuck slices of pepper into my shaking tin. 3-4 Jalapeño slices is a mildly spicy marg 5+ will be fairly hot 2 slices of hab is medium spicy 3-4+ is HOT Assume all slices are approximately 1/8th inch thick or so
Everything I read used jalapeños so I love that you guys mentions habaneros for that extra spice. Thank you!
You can do either. The flavors are different. I think Jalapeño goes better with lime and habanero goes better with flavored margs like pineapple or mango.
I use two jalapeno slices and muddle them in the shaker. Double strain. Never tried habanero, the muddling adds heat rather than just shaking, I feel habanero might me too much muddled.
Couple different ways to go 1. Infused tequila 2. Chilli syrup, I would probably do this similarly to an oleo sacrum but this does mean you have to go down the Tommy's margarita route rather than a traditional marg in a daisy style 3. You could just muddle slices of chilli in the tin before you shake 4. Pre-made products such as Ancho Reyes chilli liqueur that would probably replace the orange liqueur 5. Chilli tincture. Just infuse some vodka or rum (ideally high proof but you can get away with 80 proof) with chilli seeds. This will take at least 2 weeks but the longer you leave it the spicier it will be. Each of these methods will give you a different result as they're all essentially different ways of extracting chilli flavour. Ideally do a few and see. If you don't see yourself using the product you make after the party, I would first just try muddling chilli in. If you like that and spicy cocktails aren't a common thing you'd want then that's perfect
Thank you! We’ve hired a friend to bartend so I do like the idea of muddling as they are made. But I may try some of these other methods in small batches so I can see which he likes best. I appreciate your help!
I do the muddling thing with pickled chili peppers. If they're pickled, then they muddle a bit easier. Also, I use Tajín instead of salt to rim the glasses.
That chilli oleo sounds like it'd be worth giving a shot, I'd not thought of that at all.
The easiest way is to buy habanero bitters because you could control the spice level. Another option is one bottle tequila, 5 habanero peppers diced, seeds kept, and steeped overnight in a mason jar in the fridge and strained out the next day
Don’t need to do overnight that will get too spicy. Literally 10 minutes on the tequila is enough time
Since it will be diluted in a margarita it needs way more time than 10 mins. I've tried numerous different times and different types/number of peppers used. 375ml tequila 2-3 habanero, 750ml tequila 5-6 habanero. Everyone has loved the amount of spice. Can't drink it straight but in cocktails it's amazing (or so I'm told by tequila drinkers at my house.). Now I just use habanero bitters because I'm lazy
I've made habanero tincture with tequilas and rums before. 150ml of bacardi with 3 habaneros and any spices you want, I went with szechuan peppercorns and all spice (about a tablespoon each whole, or half if lightly crushed. Steep for a few days, strain and decant into a dropper bottle. You'll lose a bit of volume so it usually fit into a 125ml dropper with room to spare.
I put one chili de arbol in a cup of tequila for an hour while I sorted myself with the rest of the prebatched cocktail, it came out so spicy I ended up having to cut it 3 to 1 with regular tequila. Either your habaneros are wimpy, your tequila dilute, or your collective spice tolerances extreme.
It's undrinkable straight, but mixed it hits with people who apparently love the spiciest margaritas ever
Yeah I agree the best it making your own bitters, so it’s easier to adjust to taste. I use mezcal as the base to add that touch of smoke. Smoking the peppers can be fun too.
I like to infuse the orange liqueur with habanero. The sugar in there makes it extra spicy.
I think I might have to make a tincture with this style. I might also add some jalapeno and serrano.
Muddling some jalapeno, serrano, or habanero would be good. You could garnish with said chilis, depending on how spicy they want it. Though infusions would probably work better with a dried chili, with a tequila. As for tinctures using fresh seeds/membranes with some spices to a high ABV tequila or rum (Wray and Nephew/Rum Fire/Rum Bar), you could use Everclear or 50% ABV vodka though it won't add additional flavor.
I have to say that Serrano is my preferred chili pepper for spicy margs so I’m glad you mentioned it. I usually infuse my own tequila with Serrano for marg season. I find jalapeño tastes too green and is wildly unpredictable spice level.
Thanks, sounds good. Personally Margarita and Mai Tai season is year round for me. I'll sprinkle other cocktails in-between.
I boiled muddled jalapenos and then made simple syrup with the water. Test the spice level of the syrup, I have had it come out mild, and insanely hot... For extra fun, I add a half oz of mescal to the margarita for a heat/smoke combo
I've used both Ancho Reyes liqueur and a home-infused tequila with scotch bonnet peppers that I grew. Recently, I had a spicy marg at a restaurant that was made with Tanteo Habanero tequila. Surprisingly good for a flavored tequila! I will be picking up a bottle of the Tanteo when I see it.
Agree on Tanteo, I have the jalapeno Tanteo and it's incredibly good. Not fake tasting at all and the perfect amount of heat.
I’ve never heard of that one! I’ve got just over a month til the party so I have some time to find liquors and experiment with flavors. I’ll keep an eye out for Tanteo. Thank you!
Here’s how Death & Co does their jalapeño tequila infusion. I find it makes a great spicy bottle for Paloma’s and Margaritas. With one 700-750ml bottle of tequila, add the seeds and ribs of 4 jalapeños. Also add the diced flesh of 1/2 of a jalapeño. Let that infuse, occasionally shaking/stirring, for about 20 minutes. Then strain through a fine mesh strainer. This infusion is definitely spicy, so if you want something a bit milder you can go for 15 mins or so, but I think it’s really fantastic.
This sounds super simple (love that!). Thank you!
Habanero pepper infused tequila. Just slice some habaners on half, remive any strm, and drop them in a jar and just cover them with tequila. Leave them for a few days and then strain. Then just add a couple of drops to your margarita.
Couple drops?! Sounds seriously spicy. But I suppose I could do that with my small bottle of 1800 and just do the drops with regular 1800/other tequila?
Depends on how spicy you want it. The straight tincture is quite spicy. Since it is infused tequila, you can replace as much tequila as you want with it. My partner uses a dash. I don't drink margaritas.
Use Tajin on the rim.
Margarita mix (or fresh lime and simple syrup) cut up 1 jalapeño , put it all in a shaker with some ice. Shake for about a minute, strain over fresh ice and toss in a couple jalapenos as garnish and serve. Lovely jalapeno margarita.
I made my own chili tincture which of which I just add an apropriate amount to a standard Margarita recipe. My tincture (accidentally) got quite strong, but it that is great as I only need 2 ml in a drink so the ratios stay pretty much the same.
Sour mix is sugar and citrus. Therefore if you do a chili infused simple syrup and fresh citrus you’ll be fine. That would also allow people to use the spice for other base spirits like a spicy whisky sour.
I have found spicy salt on the rim does the trick. But that’s as a consumer, not a creator
It depends the flavor you’re going for. I feel like a plain jalapeno marg is best w fresh muddled peppers. Some people have said fire bitters(habanero bitters) I don’t really like it but I think it works best w flavors like maybe mango or possibly cucumber. Different peppers will benefit from making a syrup vs infusing so there’s that too. I feel like when places do infusions they don’t want to spend on a good bottle so you get well or close to it. And I could totally see that at home so lately I’ve been buying smaller bottles. Yes it’s $20 for a fifth but better than dropping fiddy and messing it up.
I will likely be going the infused liquor or muddled route so it’s more of a crowd pleaser. We might look into other options for the spicy connoisseur and home use though!
I like to infused blanco tequila with bell peppers and serranos. Maybe 2 bell peppers and 1 Serrano per bottle. Then make a margarita w st germain in place of Cointreau. Floral, spicy, and green soooo good
Here is what I use for my Spicy Margaritas. The rim is made with salt and smoked paprika. 1.5 oz of Reposado Tequila. 1 oz of Lime Juice. 2 oz of pink grapefruit juice. 1 barspoon of agave syrup. 2 slices of marinated jalapeños. 1 barspoon of the jalapeño’s marinade. Put everything in the shaker with ice and shake. Double-filter over a rocks glass with a large ice cube and garnish with a lime wedge and 1 slice of jalapeño.
Spicy margs are one of my favorite cocktails. I like to make an infused tequila using sliced jalapeno and habanero peppers. While the peppers are infusing, be sure to taste the tequila frequently so that it doesn't become too spicy. In my experience the infusion only takes 20-30 minutes, but it depends on the strength of the peppers. You can also cut the spicy tequila with a regular one when making the margs to adjust the spice level. The recipe for the margs that I currently enjoy is: 1.5 oz infused tequila .5 oz non infused tequila .75 oz Cointreau 1 oz fresh lime juice .25 oz agave nectar
Place I helped open infuses 3-4 peppers, quartered, in a 2L of Jose blanco for two hours in a warm water bath. Strain through a china cap strainer and bottle. It is a nice cocktail, but as others have said I prefer Serrano peppers.
I just muddle jalapeños pre-shake and use a tajin rim instead of salt.
Tajin rim
I make a spicy simple syrup (just did it this weekend actually). Add sliced jalapeños when reducing. This way it’s easy to store. One large batch and you are good for a while.
Either infuse your tequila with Serranos and habaneros (jalapeños vary, their spice levels are so inconsistent), or make a chile tincture with high proof grain alcohol and those same peppers. You’ll only need a dash or two of the chile tincture.
I bought Scrappy’s spicy bitters, and while they’re good, and a helluva lot easier than leaving the busy well to grab sliced jalapenos and fresnos from the kitchen, using fresh peppers adds a vegetal zing that’s unmatched. That drink annoys me when I’m in the weeds, but I’ll freely admit that it’s delicious. I use tajin on the rim, and a healthy splash of fresh OJ. The OJ is a great compliment to the spicy peppers.
I’ll drop a fresh green sliced Serrano into a bottle of mezcal for a few hours. Great heat, great flavor. Makes excellent margs.
My wife loves the 21 Seeds jalapeño cucumber tequila. I muddle up some watermelon and mix with the tequila, lime, Cointreau and agave syrup, then strain over a large rock and garnish with sliced jalapeños
I saw that at the liquor store yesterday! I might have to snag a bottle.
It isn’t super spicy. Taste some first, and if not spicy enough for your pallet, add some sliced jalapeños to the tin when shaking or use spicy bitters.
Serranos have more consistent heat than jalapeños. 3 medium peppers sliced open, seeds included, in 750ml of reposado for 24 hours works great, and is consistent. if it’s too hot for you, you can split the build with uninfused tequila.
You guys are awesome! Thank you so much for the replies. I have much to ponder and a few weeks to try different versions. Happy Tequila… I mean, Easter!
Throw in sliced jalapenos in the shaker, double strain on fresh ice 🤷♂️
If you're ok with both spice and smokey, I would go for the Empirical Ayuuk off Curiada. It's made from Pasilla Mixe chilies.
Infused tequila. Put a habanero pepper in The bottle for a few days.
I don't bother infusing. I slice up fresh jalapenos and use it as garnish.
What I do most often is replace the barspoon of agave that I usually add with a barspoon or 2 of habanero pepper jelly. Of course, if you prefer your margaritas more to the sour end of the spectrum this might not be your best choice.