Spicy Rum Margarita Cocktail Recipe
This modern twist on a classic margarita adds spicy rum and chili for extra heat. The drink balances sweet, sour, and spicy notes.
Equipment
- Cocktail shaker
- Hawthorne strainer
- Fine-mesh strainer
- Jigger or measuring tool
- Citrus juicer
- Rocks glass
- Ice
Ingredients
- 2 oz dark or spiced rum
- 1 oz fresh lime juice
- 3/4 oz triple sec
- 1/2 oz agave nectar
- 2 thin slices fresh jalapeño
- Tajín or chili-lime salt for rim
- Lime wheel for garnish
- Ice cubes for shaking
- Ice cubes for serving
Instructions
- Rim a rocks glass with Tajín or chili-lime salt. Set aside.
- Add jalapeño slices to a cocktail shaker and press gently with a muddler.
- Pour rum, lime juice, triple sec, and agave nectar into the shaker.
- Fill the shaker with ice and shake hard for 10-12 seconds.
- Double strain the mixture through a Hawthorne strainer and fine mesh strainer into the prepared rocks glass filled with fresh ice.
- Garnish with a lime wheel.
Notes
The spice level can be adjusted by using more or fewer jalapeño slices. Remove the seeds for less heat.
Fresh lime juice makes a big difference - avoid bottled juice.
The drink can be made sweeter by adding more agave nectar in 1/4 oz increments.
Store leftover spiced rum at room temperature in a sealed bottle.