Spicy and sweet, Jalapeño Simple Syrup is a fiery addition to cocktails and non-alcoholic mocktails! Made with fresh jalapeños, this easy sweetener for drinks can be tailored to your preferred spice level.

Spicy drinks like the spicy margarita are on cocktail menus everywhere. Do you dare to order them?!
I love to try spicy cocktails and I’ve even ordered a spicy latte from a coffee shop. (If you’re ever in Columbia, S.C., try the honey habanero latte at Drip.)
Jalapeño Simple Syrup recipe
Spice is such an intriguing flavor to play with when mixing drinks. But how do you impart that spicy flavor into a
One answer is a spicy, pepper-infused spirit such as Hatch Chile Vodka. Another is through a sweet, spice-infused simple syrup.
This recipe for Jalapeño Simple Syrup is not only a delicious addition to drinks, but it’s incredibly easy to make.

What is simple syrup?
Simple syrup is a liquid sweetener with a recipe that’s as easy as its name sounds. All you need to make it are equal parts sugar and water.
If you’ve ever tried to stir honey or pure sugar into a cold
Simple syrup can be made with different types of sugar and infusions from fruit, vegetables, spices and herbs (like this rosemary syrup).
This jalapeno syrup is a way to bring in a little kick of heat to your favorite cocktails.

Ingredients
You only need a few ingredients to make your own spicy simple syrup.
Sugar
The type of sugar you use depends a little on the color of your cocktail. If you’re making a spicy version of the classic margarita, you will want to stick with granulated sugar because it makes a clear syrup.
If the color matters less, such as in a strawberry basil margarita, you can use dark brown sugar or even honey.
You will need 1 part sugar and 1 part water, which means if you use 1 cup sugar you will need 1 cup water.
Water
Water is a key ingredient of simple syrup, so I recommend using filtered water. However, it’s totally fine to use what comes out of your fridge or tap.
I don’t boil my simple syrups because I don’t want any to evaporate. If you’re going to boil water for impurities, do that first then measure out how much you need.
You can use equal parts water and sugar for syrup with a great consistency that’s easy to mix drinks with.

Jalapeño peppers
You will need a couple of fresh jalapeño peppers for this syrup. You’ll wash them, slice them up and stir them into warm syrup so they release their flavors and oils into the mix.
Feel free to play with other types of hot peppers like habaneros, serranos or poblanos. You could definitely have a lot of fun pairing sweetness with peppers across the Scoville Scale.
For a spicier syrup: Leave some or all of the seeds to up the heat level. You can also leave the peppers in your syrup overnight to infuse more flavor.
For a milder syrup: You have a few options for a less spicy syrup.
- Use one pepper instead of two.
- Remove all or most of the seeds.
- Remove the peppers when the syrup has reached your desired spice level. (Taste your syrup frequently!)
- If it winds up too spicy, you can always mix in a little classic simple syrup to dilute the flavor.

How to make Jalapeño Simple Syrup
Here’s how to make this simple syrup with a kick:


- First, slice your peppers so they’re ready to go. Remove seeds for a milder spice level. Here’s a tutorial on how to slice jalapeños. (Hint: You may want to wear gloves and be sure you wash your hands with soap before you touch your eyes or face!)
- Pour your sugar and water into a saucepan. Heat up over medium heat and stir until the sugar dissolves. Don’t bring to a boil.
- Remove from heat and stir in the sliced jalapeños. Let sit for 30 minutes — or longer for a spicier syrup.
- Store in a mason jar, glass bottle or another airtight container in the fridge for up to 1 month. If the syrup begins to look cloudy, it’s time to toss it.
If a milder flavor and sweet syrup are desired, strain out the jalapeños before storing the syrup. For a spicy syrup, you can store the peppers with it for 1 day for a spicier syrup.
Variations and substitutions
There are a few ways to make this syrup all yours.
Use other types of peppers. If you dare, use another type of pepper such as habanero peppers, serrano peppers, poblano peppers or ghost peppers, to get an even spicier syrup.
Tailor the spice level to your liking. If you like it mild or don’t mind a little bit of heat, make sure no seeds get into your syrup, then remove the peppers soon after infusing.
If you like it spicy, then it’s okay to let some seeds in, steep the peppers for longer or both. Spice lovers will have so much fun toying with their perfect ratio.
Make a rich simple syrup. Use a ratio of 1.5:1 or 2:1 for a thicker syrup.

Spicy cocktail recipes
You can use this syrup anywhere you’d use plain simple syrup, but the peppery flavor works especially well in tequila drinks or drinks with lots of citrus (hello, lime juice!). You could even mix it into lemonade.
Citrus helps to balance the bite of the peppers. Alcohol, too, will help to subdue the spicy kick and help you achieve the perfect balance of spicy and sweet in
Try adding jalapeño flavor to one of these delicious cocktails:
Mix it into a spicy Frozen Margarita, where the ice-cold temperature will combat the sweet heat of the jalapeño syrup.
This Blackberry Jalapeño Margarita is a winner. I usually make it with jalapeño-infused tequila, but you can use plain tequila with this jalapeño syrup instead!
Or mix 1 ounce into a Classic Paloma, a tart tequila
Try it in a Mexican Mule — ginger and jalapeño will fight it out in a battle of the spices.
Mix it with herbal gin in a Spicy Jalapeño Gimlet for a feast for the senses.

More simple syrup recipes
Try one of these delicious and easy syrups for your cocktails, or come up with your own combinations!

Jalapeño Simple Syrup
ingredients
- 1 cup water
- 1 cup sugar
- 2 jalapeños sliced
instructions
- Wash and slice peppers. Remove seeds for a milder spice level.
- Pour sugar and water into a saucepan. Heat up and stir until the sugar dissolves. Do not bring to a boil.
- Remove from heat and stir in the jalapeños. Let sit for 30 minutes — or longer for a spicier syrup.
- Store in a mason jar or other airtight container in the fridge for up to 1 month. If the syrup begins to look cloudy, it’s time to toss it.
notes
- Use one pepper instead of two.
- Remove all or most of the seeds.
- Remove the peppers when the syrup has reached your desired spice level. (Taste your syrup frequently!)
- If it winds up too spicy, mix in a little classic simple syrup to dilute the flavor.
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