It's tart with a little heat and the perfect balance of natural flavors. I like to call it the triple "S" trifecta! And with Cinco de Mayo just around the corner, a spicy cocktail was only fitting. Especially one that's skinny, spicy, and a little smokey. This trendy chocolate espresso margarita, my super popular blood orange sangria, and these boozy ice pops are also some of my favorite cocktails!īut it's hard to beat a fresh margarita at happy hour.
We're a huge fan of fun homemade cocktails here at The Fit Peach. We have this trendy chocolate espresso margarita recipe, a super popular blood orange sangria recipe, and even boozy ice pops! Made on the rocks with fresh lime juice, agave syrup, and plump jalapeño peppers, this healthy-ish margarita is on the "lighter side" and sure to be a hit all summer long!
Taste to check, add the agave if you like it a bit sweeter.Then add the lime juice, tequila, habanero syrup, and Cointreau to the shaker. Squeeze enough limes to make 1/2 cup juice (I usually need 6 or so) - you're definitely going to want a citrus juicer to help with this part.Combine 1 tablespoon chili powder with 1 teaspoon cayenne powder and 1 tablespoon seasalt, swipe a lime wedge on the rim of a glass and place bottom up in the mixture to coat the rim in the chili salt.To make the chili salt for the margarita rims This syrup keeps for up to 6 months in the refrigerator! Use or store in storage container and refrigerate.Remove the syrup from the heat and allow to cool.Add the 1/2 cup of sugar to the boiling water and the chopped habaneros.Heat 1/2 cup water over medium heat and bring it to a boil.Pour into chili salt dipped glasses filled with ice and add lime slices and peppers for garnish. If you want it spicier, add a little more peppers or a little more of the simple syrup and let it it sit a little longer. Make the margaritas by mixing together the tequila, habanero syrup, cointreau and lime juice in a cocktail shaker – I have this cute gold one) with some ice. In a small saucepan, combine equal parts of sugar and boiling water, with 1 chopped habanero. Set aside at room temp for 30 minutes (or longer, the longer you let the peppers infuse, the spicier it will be). If you have time - infuse the tequila in a mason jar or pitcher with a sliced jalapeño, with seeds, or 1/2 sliced habanero, with seeds. So chic.ĪLSO PSA – This recipe is also DELICIOUS as a frozen spicy margarita, just blend up all the ingredients with some frozen mangos and ice! So delicious. I love this cocktail set! It was on my wedding registry and highly recommend. Sugar Tools Used to Make This Margarita RecipeĬocktail shaker, strainer, and jigger. Good tequila ( My tequila of choice is usually Casamigos but my all-time favorite high-end tequila is Clase Azul)īag of Limes (you’ll need at least 6 or so) Grocery List for this Margarita Recipe (BTW – I love using Drizly for alcohol delivery in under an hour!) Go either way and with whatever you can get at the store. Jalapeño margaritas get a lot of attention (and I like them too!) but to be honest habanero margs are so much spicier, so I think they take spicy margs next level!! Give it a try and let me know what you think in the comments (or tag me on insta with your cocktail! #drinkingaroundtheworld) *That being said, you can replace habaneros with jalapeños in this recipe and it will still be AMAZING. Spice up your day or night with one of these delish skinny spicy margs, and you’ll basically be on the beach somewhere in Mexico in no time.Īs you guys know, we’ve been drinking our way around the world this month (you can check out all of my epic travel-themed cocktail recipes on this blog post here) and today’s cocktail destination of choice was my all-time favorite – MEXICO. Fresh-squeezed tangy lime and hot-but-sweet habanero syrup meet refreshing ice cold tequila to make this delish cocktail recipe my happy hour, pool day or Taco Tuesday go-to. 19 A little sweet and a lot of spicy, these margaritas are my spirit drink.
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