Spicy Jalapeño Blackberry Margaritas really hit all the taste buds so you can savor every single sip. Make it with homemade jalapeño-infused tequila and tailor them with your desired amount of heat. Cheers to summertime!
Spicy Jalapeño Margaritas recipe
When summer rolls around, I’m never mad about another excuse to drink margaritas. To be fair, I can come up with a lot of reasons why margaritas should be my next drink.
They’re cool, zesty, sour, salty, sweet, fruity, refreshing. See? So many reasons.
Or perhaps you like fancy dessert margs in the form of this Margarita Granita. You do you.
Today I have Spicy Jalapeño Blackberry Margaritas to share with you.
When is National Margarita Day?
National Margarita Day is celebrated on February 22 every year.
I’m not sure why national margarita day is in February. I could drink one every day of the week, but that’s a bit excessive so I’ll settle for Taco Tuesday!
Homemade Spicy Jalapeño Tequila
I make these margaritas with homemade jalapeño-infused tequila. Tequila is the perfect blank canvas for all kinds of infusions.
Our favorite local bar, The Jailhouse, even uses aged tequila in lieu of bourbon in some drinks. It’s so versatile!
Jalapeños make a great addition to tequila and margaritas because of their spicy bite. To make jalapeño-infused tequila, you need three things: a light tequila, a jalapeño or two and a vessel. (I use a mason jar.)
Cut the pepper into slices, then toss it — seeds and all — into the jar. Top with tequila and let sit.
Need help choosing a tequila? I have the guide for you!
How long to infuse jalapeño tequila
The first time I made it, I let it sit for three or four days. Which was probably two days too long. Oops!
I like a mild to medium spice but that was way, way, way too much heat for me! And also way too much kick for Chris. He cannot handle very much spice at all.
A day or two is probably all you need to let the jalapeños marinate, but if you like spicy drinks, longer is definitely better!
You may also fall in love with this Hatch Chile Vodka!
Peppers for spicy margaritas
You can also use spicier peppers, like habaneros or poblanos. If you are feeling more dangerous, peppers can get really hot.
Around here we have one called the Carolina Reaper, which is supposed to be one of the hottest in the world.
I probably wouldn’t dare eat one (let alone infuse it into tequila!) but if you know you can handle spice, it’s worth a shot!
I have not tried infusing anything spicier than jalapeños, but if you do, let me know!
How to make spicy blackberry margaritas
As you sip, these margaritas hit all your taste buds, so you can really savor every single drop.
First, rim your glasses so you can get taste of salt in every sip. Learn how to rim a glass here.
Get our your cocktail shaker and add some ice.
Next, the sour lime juice, followed by the slightly bitter blackberry juice. The spice of the jalapeños complements each of these in its own way.
If you can tailor this drink to your liking, with your desired heat and sweetness, it will make the perfect poolside sipper.
For a shortcut, you can make your own margarita mix by using lime juice in this sour mix recipe. It replaces the simple syrup and lime juice in the margarita recipe.
Or better yet, make them for taco night, any night of the week.
Garnishes for margaritas
The number one garnish for every margarita is salt! I love this homemade margarita salt with lime zest.
Speaking of lime, a lime wedge is also a typical garnish for a margarita.
You could even add a few pieces of Cowboy Candy, which is candied, pickled jalapeños.
More margarita recipes
- Frozen Margaritas
- Blue Margaritas
- Mezcal Margaritas
- Prickly Pear Margaritas
- Strawberry Mockaritas
- Simple Orange Lime Margarita
- Smoky Jalapeño Margarita
For the jalapeño-infused tequila
- 3/4 cup to 1 cup blanco or reposado tequila
- 1 to 2 jalapeño peppers, sliced
For the margaritas
- 10 blackberries
- 4 ounces jalapeño-infused tequila
- 2 ounces fresh lime juice
- 1 ounce triple sec or orange liqueur (I use Cointreau)
- 1 ounce agave nectar
- kosher salt, for the rim (optional)
- lime wedges, for rim and garnish
- blackberries, for garnish
For the jalapeño-infused tequila
- Add sliced jalapeños to a mason jar and top with tequila. Use more peppers for spicier tequila.
- Cover and let rest for at least 6 hours, up to two days. Allow to rest for longer if you wish for a spicier infusion.
For the margaritas
- In a food processor or a blender, puree blackberries and 2 tablespoons water. Strain through a fine mesh sieve set over a bowl, then discard any solids. Store in an airtight container and keep it refrigerated until ready to use, up to 2 days.
- In a cocktail shaker filled with ice, combine, tequila, lime juice, triple sec and agave with 2 ounces blackberry puree. Shake vigorously.
- If a salt rim is desired, sprinkle 1/4 cup of kosher salt on a plate. Rub a lime wedge around the outer edge of a margarita glass. Roll the edge of the glass in the salt. Set aside.
- Fill glasses with ice, and top with margaritas. Garnish with a lime wedge and a few blackberries. Cheers!
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Nutrition Information:Yield: 2 Serving Size: 8 ounces
Amount Per Serving: Calories: 241Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 161mgCarbohydrates: 33gFiber: 5gSugar: 24gProtein: 1g