It’s Friday, it feels like fall, and I’ve got a spicy fresno pepper margarita for you. Could life get any better? I mean really. To give you a little background on this drink – I used to hate anything and everything spicy. I could barely eat Jalapeño Poppers! Don’t worry, now I love them. Only the ones with cream cheese though. The others are imposters.
And just as I was beginning to enjoy the spicy life, one fateful day I ordered a pineapple jalapeño margarita while dining al fresco in Washington D.C. What I got, was a spicier-than-life margarita that was more painful than it was enjoyable. They had left all the seeds in, and who knows what else. It was the most painful cocktail of my life.
I tried to push through the pain; I drank about a quarter of it and had to give up. I was sucking down water like it was my job (no milk or waiter around) and licking my lips because they were on F I R E. Nothing worked. So finally when the waiter did come back around 15 minutes later, I politely told him that my insides were burning and I unfortunately could not finish that margarita. He was kind enough to bring the watermelon one out, even though I think I had lost all of my taste buds at that point.
But, I didn’t let that stop me. I knew I could make a spicy margarita that would actually be more enjoyable than it was painful. And alas, I’ve got it here! I got the idea to use fresno peppers from our bartender in Whitehall, Maine (Dennis – he’s the coolest), and whipped these babies up while enjoying our little Jalapeño Agave Party for my favorite tortilla chips ever – Tortilleria Mi Niña!
Make Your Own Spicy Fresno Pepper Margarita
If you’re ready for a little kick, these margaritas are it. Add as much pepper as you’d like or as little as you’d like. I used a small fresno pepper – but you can do the same with other kinds! Jalapeño is my other go-to, as expected, considering I threw an actual Jalapeño Agave party. Enjoy!
- 1 fresno pepper, washed and sliced
- 4 oz tequila
- 2 oz Cointreau or triple sec
- Juice from one lime
- Pour tequila into a canning jar with slices of fresno pepper. Let sit for at least 15 minutes.
- Pour all ingredients into a shaker and shake vigorously for 20 seconds.
- Pour over ice.
- Garnish with a slice of lime or rings of pepper.
g.
I’ve only ever tried one cocktail that was spicy but I didn’t enjoy it, I’m willing to try again for this!
Buckets & Spades
I hope you enjoy it if you give it a go! I’d say add less than half of the pepper to the tequila to keep it mild.