Best Spicy Margarita Recipes

MARGARITA GRANITA WITH SPICY SHRIMP

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

SPICY JALAPENO-INFUSED MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, triple sec, and simple syrup. Cover and shake until mixed and chilled.
• Place kosher salt on a plate. Run lime wedge around edge of glass and dip into kosher salt. Strain margarita into the glass.

SPICY PINEAPPLE MARGARITA

Steps:

• Preheat a grill to high heat.
• Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
• Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
• Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
• Strain into the glasses over the ice. Garnish each with a lime wheel.

SPICY WATERMELON MARGARITA

Steps:

• Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
• In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeno, and 2 ounces of the watermelon puree. Shake until very cold.
• Strain into prepared glass. Garnish with watermelon wedge and jalapeno slice.

SPICY MARGARITA

Steps:

• Put the Spicy Salt on a plate. Dip the rim of a chilled margarita glass into the mixture to coat the edge. Fill a cocktail shaker with ice. Add the tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain the margarita into the prepared glass.

SPICY MEZCAL MARGARITA

Steps:

• Mix 1 tablespoon sugar with salt on a shallow, rimmed plate. Use lime wedge to wet rims of two 6- to 8-ounce glasses. Dip rims into sugar mixture.
• Combine jalapeno and 1 1/2 teaspoons sugar in a cocktail shaker and muddle until sugar is dissolved and jalapeno is juiced. Add orange juice, mezcal, and lime juice to shaker, then fill with ice. Cover and shake until chilled, about 30 seconds. Strain into glasses to serve.

SPICY CUCUMBER MARGARITA

Steps:

• Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
• Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
• Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
• Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.

SPICY MARGARITA SHRIMP SALAD

Steps:

• Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
• Drain shrimp and reserve marinade.
• In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
• Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
• Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
• In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
• Top the salad with grilled shrimp and top with corn chips and avocado slices.

SPICY MARGARITA WITH CHILI SALT

Steps:

• In a small bowl combine the salt and 1 teaspoon chili powder.
• Rub the rim of a glass with a lime wedge and dredge in the chili salt.
• Fill a blender with the ice, tequila, lime juice, Grand Marnier, and superfine sugar.
• Blenduntil smooth. Pour into the glasses. Garnish with lime wedge, if desired.

SPICY PINEAPPLE MARGARITA

Steps:

• Mix the salt and chile powder on a small plate. Rub the rims of 4 martini (or other gorgeous) glasses with the lime wedge, then dip the rims in the salt mixture to coat. Fill a cocktail shaker with ice, and add all of the remaining ingredients. Shake vigorously, then strain into glasses. Serve immediately.

SPICY GRAPEFRUIT MARGARITA

Steps:

• Mix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is desired. Discard chiles. DO AHEAD: Can be made 1 month ahead. Cover; chill.
• Pour enough water onto a small plate to cover. Pour enough salt onto another small plate to cover by 1/4". Dip rims of eight 12-ounce glasses into water, then into salt to lightly coat; fill with ice. Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.

SPICY JALAPENO PINEAPPLE MARGARITA

Steps:

• For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
• In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard.
• Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass.
• Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve.
• Preheat a grill over medium-high heat.
• Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
• Preheat a grill to medium-high heat.
• Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.

SPICY CILANTRO MARGARITA

Steps:

• Combine the smoked salt and chile-lime seasoning on a saucer.
• Rub the rim of a cocktail glass with the lime and dip the glass into the mixture on the saucer.
• In a cocktail shaker, muddle the cilantro leaves with the chile, lime juice and simple syrup. Add the orange-flavored liqueur and tequila and shake with ice for 20 seconds.
• Strain into the prepared glass with fresh ice and garnish with the top of the chile. Top with lime soda. Serve.
• Put the sugar and water in a small saucepan, bring to a simmer over medium-high heat and simmer until the sugar dissolves, about 1 minute. Let cool.

SPICY STRAWBERRY MARGARITA

Steps:

• Dip half of the rim of 4 margarita glasses in the simple syrup, then dip in the coarse salt. Set aside.
• In a blender, combine the ice, halved strawberries, watermelon, tequila, lime juice, triple sec, simple syrup and Fresno chile. Blend until frothy. Pour into your prepared margarita glasses, garnish each with a thinly sliced strawberry if desired and enjoy immediately!

SPICY ITALIAN MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add the limoncello, tequila and chile paste, if using. Shake vigorously for 30 seconds.
• Dip the rim of a rocks glass in a small splash of limoncello on a plate. Coat the rim with salt. Fill the glass with ice. Strain the cocktail into the prepared glass. Top with the seltzer and serve.
• Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
• Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming the Spicy Italian Margarita).
• If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
• Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.

SPICY SANGRE BLOOD ORANGE MARGARITA RECIPE - (4.6/5)

Steps:

• Muddle chile with tequila in a shaker. Add ice, tequila, blood orange juice, Cointreau or Triple Sec, and lime juice. Shake well and strain over fresh ice into a tumbler glass.

MEYER LEMON SPICY MARGARITA

Steps:

• Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.

SPICY MARGARITA

Steps:

• Run the edge of a rock glass with lime, then dip in a shallow dish of Chile-Lime Rub. Fill the glass with ice.
• To a cocktail shaker with ice, add the tequila, lime juice, poblano liqueur and triple sec. Shake well. Pour into the glass and garnish with a lime wedge.
• Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a shallow dish.

SPICY GREEN MARGARITA

Steps:

• Puree 1 cup baby spinach, 1/2 chopped seedless cucumber, 1/2 serrano pepper (seeded for less heat) and 1/4 cup water in a blender; strain through a fine-mesh sieve. For each margarita, shake 1 1/2 ounces each green juice and silver tequila, 3/4 ounce lime juice and 1/4 ounce agave in a shaker with ice. Strain into an ice-filled glass rimmed with chili-lime seasoning. Garnish with a cucumber slice.

JEFFREY'S SPICY MARGARITA

Steps:

• In a shaker or pitcher add a handful of ice, the tequila, orange brandy, lime juice and the agave syrup. Shake vigorously. Strain into a martini glass and serve.
• Cut the habanero in half (do not touch your eyes after handling the chile pepper). Push the 2 halves into the bottle of tequila. Close the lid and let it sit for at least 24 hours. You can leave the chile pepper in the bottle until the tequila is gone.