The Best Spicy Mezcal Margs

Poolside heat that competes with the gloriousness of the sun.

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I’ve been known to make some strong margs. In my opinion, no pool party, beach party, barbecue, smoke-out, or block party is complete without some “might just black you out” spicy mezcal margaritas. Kidding, sort of.

While I tend to pour with my heart when I make these, the beauty of sharing recipes is that it forces me to have an -ish recipe for you to follow. So pour with your heart, for all who are ready to enjoy.

Serves: 8-ish margs

Prep time: 10 mins

Downloadable recipe: here

What You’ll Need

Jalapeño-infused mezcal

• 2 cups mezcal

• 1 jalapeño, cut 1/4″ thick slices

Chili-salt rim

• 2 tbs himalayan salt

• 1 tbs chili powder

• 1/4 tsp ground black pepper

• 1/8 tsp chipotle powder

Spicy Margs

• 2 oz jalapeño-infused mezcal

• 1 oz tequila

• 2 oz lime juice, fresh squeezed

• 2 oz soda water

• 1/4 oz Cointreau

• 2 dashes of Mole -flavored bitters (or your choice of bitters)

• 1/2 tsp agave nectar

• Chopped ice fresh

Garnish

• 2 limes, cut into 8 wedges

• 1 jalapeño, cut 1/4″ thick slices

How to Make

• First, create your jalapeño-infused mezcal

  • Pour mezcal into glass container. Add jalapeño slices and cover. Refrigerate overnight (or as long as you can!) and then remove jalapeño slices.

• Next, get your chili salt rim ready

  • In a small bowl, whisk together all ingredients. Transfer to a small plate. Run the cut side of a fresh lime wedge around the rim of a 10 ounce glass. Dip wet rim into chili salt. Set aside.

• Now, prepare your margarita

  • In a shaker, add jalapeño mezcal, tequila, lime juice, soda water, Cointreau, bitters, agave nectar, and ice. Shake well.

• Finally, pour margarita into your chili-rimmed glasses.

  • Garnish with a lime wedge and jalapeño slice.

• Enjoy!