• Joe Reider, Realtor

Home Style Austin’s Spicy Margarita Recipe


It’s hard to believe that the history of the margarita dates back to less than 100 years ago. While the history of the margarita seems to have a bit of a blurred origin, we can all agree that shaken, stirred, salted, on the rocks, frozen, skinny, spicy and everything in between – to many the margarita is the official drink of Texas (sorry, beer).

While margarita choices seem limitless, my family’s favorite is our spicy margarita recipe – it packs a deep and delicious warmth that will likely have you asking for seconds … and a 10 gallon hat or sombrero so you can throw them into the air. Decisions! Decisions! Decisions!

Foodie Tips:

  This is a drink best served fresh so avoid preparing them in large batches ahead of time. My #1 margarita house rule: The best margaritas are served cold, cold, coooooold! To arrive at the coldest drink possible I place my margarita glasses in the freezer for at least 15 minutes between servings. I also use a cocktail shaker – inside it I place a giant cube of ice from my prized Tovolo king cube ice mold. A few shakes later with one cube and any balmy summer day suddenly feels like a skip through the park in the crisp of fall!

  This recipe can be doubled but I suggest you refrain from doubling the jalapeño slices until you’re sure you like the heat on your first batch. Your lips and tongue may thank you.

Ingredients: 

3  |  Fresh Jalapeño Slices, ⅛ Inch Thick (include the seeds) 2 Ounces  |  Tequila (my house staple is Jose Cuervo Silver) ¾ Ounce  |  Grand Marnier ¾ Ounce  |  Triple Sec (I use Hiram Walker) 2 Ounces  |  Fresh-Squeezed Lime Juice To Garnish  |  Extra Lime Wedges To Garnish  |  Salt To Serve  |  Ice (Cubed, Crushed or None) – Optional

Directions: 

0. Place your margarita glasses in the freezer to chill them up.

1. Gather your liquor and prepare your lime juice.

2. In a cocktail shaker place the 3 slices of jalapeño. Top with your ice cube. Pour in the tequila, Grand Marnier, Triple Sec and lime juice. Cover the shaker and give it a few ferocious shakes. Set aside.

3. Run a lime wedge along the rim of your chilled margarita glass. Optional; run the rim in a small bowl of the salt to coat the rim (I usually only salt 1/2 the rim). Add ice (optional).

4. Give your shaker a few new shakes and pour your spicy margarita mix into the glass. Top with a lime wedge (squeezed on top or served unsqueezed on the rim) and serve.

Yield: 2-4 spicy margaritas depending on the size of your glass and your love for this drink!

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty, Inc.

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