The weekend is here, and we just felt like shaking up some classic margaritas! They traditionally feature a ton of lime juice and Tequila poured over ice in a glass with a salted rim, and boy, are they refreshing.
The word “margarita” means daisy in Spanish. The margarita emulates a classic Mexican drink called the “daisy,” in which brandy, citrus juices, and a flavored liqueur are combined to make this refreshing cocktail. Historians believe that the Tequila-based version of this drink was born between the California and Mexican border around the time of the Prohibition when Americans were smuggling alcohol from neighboring Mexico.
Meet our spicy jalapeño margarita. What makes ours so unique, you may ask? We decided to amp up those citrus flavors with a high-quality orange liqueur and freshly squeezed orange juice. What’s more, we mix up our own chile salt made from dried chiles, salt, and lime zest. And of course, we serve it with a sliced jalapeño for some extra heat! Serve it today, straight up or on the rocks.
Classic Margarita Ingredients
- Lime Juice
- Orange Liqueur
- Simple Syrup or something else to sweeten it up!
What Type of Tequila to Use for a Margarita
We recommend that you use Don Julio Blanco Tequila. However, the following brands also make an excellent alternative:
- Herradura Silver
- Casamigos Blanco
- Patrón Silver
- Dano’s Blanco
- Avión Añejo
- Villa One Silver Tequila
- Espolòn Tequila Blanco
What’s in Chile Salt?
- Dried Guajillo Chiles
- Dried Chipotle Chiles
- Lime Zest
Storage of Chiles
The shelf-life of dried chiles is three to six months. When storing dried chiles, store them in airtight containers in a cool dark place. Alternatively, you may store them in an airtight container in the freezer. This step will ensure that the chiles stay fresh for the maximum time.
Toast the Chiles
Before use, toast the dried chiles in a dry sauté pan at medium heat to enhance those flavors by releasing their natural oils. When they appear intensely aromatic, they are ready for use. The toasting process should only take 1 minute. Be careful not to burn them as they will develop a bitter taste.
How to Salt the Rim
Begin by pouring lime juice into a bowl, creating a shallow pool of lime juice. Then, dip the rim of each glass into the lime juice, making it sticky. Finally, turn the glass upside down onto a plate of chile salt and make at least one circular rotation of the glass in the salt. This motion will ensure that the rim is generously covered with chile salt.
Storage of Chile Salt
Store leftover chile salt in an airtight jar. For maximum freshness, store it in the refrigerator and consume it for up to three months.
- 8 oz. Tequila Blanco
- 4 oz. Cointreau Liqueur
- 4 oz. lime juice freshly squeezed
- 6 oz. orange juice freshly squeezed from naval oranges
- 1 tsp honey
- 2 jalapeños
Toast the Chiles
- Cut open whole guajillo and chipotle chiles (approximately two each) and remove seeds with a paring knife.
- Place sauté pan on the stovetop at medium heat. Add dried chiles to the pan and toast them for 1 minute or until fragrant.
- Grate the lime zest. Set aside.
- Slice the jalapeños (lengthwise for a spicier version and crosswise for a less spicy version). Set aside.
Make the Chile Salt
- Grind the dried chiles into a powder in a spice or coffee grinder.
- Combine chile powder, salt, and lime zest in a mixing bowl.
Shake up the Margarita
- Juice limes and oranges. Set juice aside.
- Combine lime and orange juice, Tequila, and Cointreau liquor in a cocktail shaker.
- Whisk in the honey until it is dissolved.
- Add ice and shake well.
Salt the Rim of Each Glass
- Squeeze lime juice into a bowl.
- Dip the rim of each glass into the lime juice.
- Dip the rim of each glass into the chile salt.
Serve the Margarita
- Add ice cubes to each glass.
- Pour the margarita over the ice into each glass.
- Garnish with jalapeño and lime slices.
- Serve and enjoy.