Spicy Margarita On The Rocks Recipe

Whether it's Taco Tuesday, you've got an abundance of fresh limes to use up, or a refreshing cocktail just sounds good, there's nothing quite like a good margarita. There are nearly countless versions of the classic cocktail out there. Some are fruit-infused, some are frozen, and some, like this one brought to us by recipe developer Julianne De Witt, are spicy (and on the rocks). "This spicy margarita is so quick to put together and is incredibly lively and tasty," De Witt tells us. Between the classic tequila, zesty limes, Tajín rim, and jalapeños that give this cocktail its signature spice, there are few bold flavors at play here, but they all work together seamlessly to create something more exhilarating than your typical margarita.

Even those who are a bit wary of spice — or booze — can get in on the fun with this recipe. If you're worried about the cocktail being too boozy, De Witt notes that you can easily halve the amount of tequila you use and still end up with a perfectly tasty drink. As for the spice, you can reduce the amount of jalapeño you muddle into the drink (the recipe calls for four thin slices per cocktail), and you can even add more if you want to really kick things up a notch — customization is the spice of life when it comes to spicy margs. 

The base of any good margarita is tequila, and this recipe is no different. To accompany the liquor, you'll also need Grand Marnier (which De Witt prefers to Triple Sec, but you can use the latter if it's all you have on hand), fresh lime juice, agave nectar, and jalapeños for spice. To rim the glass, you'll need lime wedges and some Tajín, along with extra lime wedges to garnish the cocktail. And finally, since this is a margarita on the rocks, you'll need some ice on hand.

Rub the rim of a cocktail glass with a lime wedge.

Dip the rim in the Tajín.

Add the jalapeño slices to a sturdy glass and use a muddler to lightly bruise them.

Add the lime juice to the jalapeños and let this infuse for a few minutes.

Add ice to a cocktail shaker.

Add the lime juice and jalapeño mixture.

Add the tequila.

Add the Grand Marnier.

Add the agave nectar.

Shake well.

Pour into the Tajín-rimmed glass and garnish with a lime wedge before serving.

A margarita may seem like a foolproof cocktail to make. Typically, as long as you follow the measurements properly, it's an easy concoction to whip up. When it comes to a spicy margarita, the key to a successful drink lies in the balance of flavors. You don't want it to be too boozy, too acidic, or too spicy — and, since you're using so few ingredients to begin with, you want to make sure you're using high-quality stuff to yield the best result possible.

"Fresh lime juice is essential," De Witt advises, so don't opt for the stuff in the lime-shaped bottle just because it's convenient. She also advises rolling the limes to make them as juicy as possible. Next, you don't want to muddle the life out of your jalapeños. "The trick is to bruise the jalapeños, not crush them, to release some of the heat into the lime juice without the spiciness overpowering it," De Witt says. No muddler? No problem — just use the back of a wooden spoon. 

Finally, use just the right amount of ice to keep your drink cool and refreshing without watering it down. "To measure the perfect amount of ice for your margarita, fill up the glass you intend to use almost to the rim with ice," De Witt says. Transfer it to the shaker and you're good to go.

Tequila isn't the only type of booze that goes into a margarita — there's typically some type of orange liqueur thrown into the mix, often Triple Sec or Cointreau. "Triple Sec is an inexpensive liqueur from France derived from orange peels, steeped in sugar beet, mixed with a neutral spirit, water, and sugar, and then distilled," De Witt explains. Though the liqueur is common in margaritas, she notes that it's most often used in cocktails like Cosmopolitans, Mai Tais, and sidecars. 

De Witt uses Grand Marnier in her spicy margarita recipe, which is at least somewhat similar to Triple Sec in that they both originate from France and feature orange as a key flavor. "I like to use Grand Marnier in my margaritas — the orange flavor mixed with cognac adds a more complex flavor and a little less sweetness than Triple Sec," De Witt says. Adding to Grand Marnier's prestige, De Witt says that the liqueur is "slow aged in French oak casks" and, "In addition to orange, the flavor has notes of vanilla and toffee." So, Grand Marnier may add a little more flavor complexity to your spicy marg, but other types of orange liqueur (like Triple Sec) will work just fine.