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A Margarita with muddled jalapeño or a spicy syrup. The modern bar's most-requested house variation.
Typical way it's made: 2 oz blanco tequila, 0.75 oz triple sec, 1 oz lime juice, 3 jalapeño slices muddled, Tajín rim optional
The Spicy Margarita belongs to everybody: muddled-chile versions spread through the fresh-juice bar revival of the 2000s, jalapeño slice by jalapeño slice, until the spicy riff settled in as a fixture of American menus and one of the country's most requested house variations. The good ones keep the heat structural, enough burn to sharpen the lime without ending the conversation.
Did you know
Tajín, the chile-lime salt that often rims the glass, launched in Mexico in 1985 and crossed to the US market in 1993; the name honors El Tajín, the pre-Columbian city in Veracruz.
Also known as: jalapeno margarita, tajin margarita
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