Classic Margarita with Jalapeño Infused Tequila

Here is my favorite margarita recipe, with smooth jalapeño infused tequila that adds just the right amount of heat, fresh lime juice, and a salt rim that brings it all together.

This spicy margarita is what I make when friends come over for dinner and want something with a little kick. I usually make a big batch because once people try it, they always ask for another one. Nothing beats a drink that’s refreshing and spicy at the same time, right?

What Kind of Tequila Should I Use?

For this jalapeño-infused margarita, you’ll want to start with a good quality reposado tequila as your base. Reposado has been aged in oak barrels for at least two months, which gives it a smoother, more mellow flavor that pairs beautifully with the heat from the jalapeños. If you can’t find reposado, a blanco (silver) tequila will also work well, though it will have a sharper, more agave-forward taste. Avoid using gold or mixto tequilas for infusing, as they often contain additives that can muddy the clean jalapeño flavor you’re going for. Look for 100% agave tequila on the label – it’s worth spending a little extra for a bottle you’d be happy to sip on its own.

Options for Substitutions

This spicy margarita is pretty adaptable, so here are some swaps you can make:

• Reposado tequila: If you don’t have reposado, blanco tequila works great too – it’ll just have a cleaner, less aged flavor. You can even use silver tequila in a pinch.
• Jalapeños: Want less heat? Use just 1-2 jalapeños instead of 3, or try serrano peppers for more kick. For a milder option, poblano peppers give flavor without much spice.
• Triple sec: Cointreau or Grand Marnier work as upgrades, or you can use orange liqueur. In a pinch, fresh orange juice with a touch of simple syrup does the trick.
• Pineapple juice: Fresh pineapple juice is best, but canned works fine. You can also muddle fresh pineapple chunks right in the shaker for extra texture.
• Lemon juice: If you’re out of lemons, just use all lime juice – it’s actually more traditional for margaritas anyway. You’ll need about 1 oz total of lime juice.
• Pineapple chunks: These are mainly for garnish, so mango chunks or orange slices work well too. You can skip them entirely if you prefer a cleaner presentation.

Watch Out for These Mistakes While Making

The biggest mistake when infusing tequila with jalapeños is leaving the peppers in too long, which can turn your smooth cocktail into a fiery disaster – start with just 2-4 hours for mild heat and taste every hour to avoid over-infusing.

Another common error is forgetting to remove the jalapeño seeds and membranes before infusing, as these parts contain most of the heat and can make your drink unbearably spicy even for heat lovers.

When mixing your margarita, always use freshly squeezed citrus juices rather than bottled versions, and make sure to strain your infused tequila before using it to remove any pepper bits that could create an unpleasant texture.

Finally, don’t skip chilling your glass beforehand and remember to rim it with salt just before serving – a warm glass will melt your ice too quickly and dilute all those carefully balanced flavors you worked so hard to create.

What to Serve With Jalapeño Margaritas?

These spicy margaritas are perfect for pairing with Mexican food – think tacos, quesadillas, or nachos loaded with cheese and jalapeños to match that kick. The pineapple and citrus flavors in the drink work really well with grilled shrimp or fish tacos, especially if you add some fresh salsa or guacamole on the side. For something lighter, try serving them with chips and a variety of dips like queso, salsa verde, or a cool avocado crema to balance out the heat. These cocktails are also great for outdoor parties alongside grilled chicken fajitas or even some spicy street corn.

Storage Instructions

Infuse: Your jalapeño infused tequila is the star of this drink, so you’ll want to make it ahead of time. Store the infused tequila in a sealed glass bottle or jar in a cool, dark place for up to 6 months. The longer it sits, the spicier it gets, so taste it after a few days to see if it’s reached your perfect heat level.

Prep Ahead: You can juice your limes and lemons up to 2 days in advance and keep the fresh juice in the fridge in a covered container. This makes it super easy to whip up margaritas when friends come over. Just give it a quick stir before using since citrus juice can separate.

Serve Fresh: These margaritas are definitely best enjoyed right after mixing since the ice will dilute the flavors over time. If you’re making a big batch for a party, mix everything except the ice in a pitcher and keep it chilled, then add ice to individual glasses when serving.

Preparation Time	10-15 minutes
Cooking Time	1440-10080 minutes
Total Time	1450-10095 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 0-5 g
• Fat: 0-5 g
• Carbohydrates: 40-50 g

Ingredients

For the jalapeno-infused tequila:

• 1 bottle (25 fl oz) reposado tequila
• 3 sliced jalapeño peppers

For the cocktail:

• 4 pieces fresh pineapple
• 1 oz pineapple juice
• 1/2 oz fresh lime juice
• 1/2 oz fresh lemon juice
• 1/2 oz triple sec
• 4 oz jalapeño-infused tequila

Step 1: Infuse the Tequila with Jalapeños

• 1 bottle (25 fl oz) reposado tequila
• 3 sliced jalapeño peppers

Place the sliced jalapeño peppers into the bottom of a large sealable jar.

Pour in the entire bottle of reposado tequila.

Seal the jar and shake vigorously for about 30 seconds to help begin the infusion process.

Set the jar in a cool, dark place to steep for at least one day, or up to a week, depending on your preferred spice level—the longer it sits, the more heat it will have.

I like to start tasting after a day to make sure it doesn’t get too spicy for my guests.

Step 2: Strain the Jalapeño-Infused Tequila

• jalapeño-infused tequila from Step 1

Once the tequila has reached your desired spice level, carefully strain the mixture through a fine mesh strainer to remove all jalapeño pieces.

Discard the jalapeños and pour the infused tequila back into a clean sealable jar for storage or immediate use.

Step 3: Muddle the Pineapple

• 4 pieces fresh pineapple

In the bottom of a cocktail shaker, add the fresh pineapple pieces.

Using a muddler, firmly press and twist the pineapple to release its juices and flavor.

This helps infuse the drink with natural sweetness and bright pineapple notes.

Step 4: Shake the Cocktail

• 1 oz pineapple juice
• 1/2 oz fresh lime juice
• 1/2 oz fresh lemon juice
• 1/2 oz triple sec
• 4 oz jalapeño-infused tequila from Step 2
• muddled pineapple from Step 3

Add ice to the shaker until it’s about one-quarter full.

Pour in the pineapple juice, fresh lime juice, fresh lemon juice, triple sec, and 4 ounces of jalapeño-infused tequila (from Step 2).

Secure the lid and shake vigorously for 30-60 seconds to thoroughly chill and mix the cocktail.

Step 5: Strain and Serve the Cocktail

Strain the finished cocktail into glasses filled with fresh ice.

Serve immediately and enjoy the refreshing, spicy-sweet flavors.

For a burst of freshness, I like to garnish with a small piece of pineapple or an extra slice of jalapeño on the rim.