Ingredients
Equipment
Method
To Make the Jalapeño-Infused Tequila:
- Infuse the tequila. Add sliced jalapeños to the tequila and let infuse at room temperature for at least 3 hours. The longer it sits the spicier it will be.
To Make the Syrup:
- Dissolve the sugar. Combine sugar and water in a medium saucepan. Stir to dissolve. Add raspberries and place over medium heat and bring to a simmer.
- Add the raspberries. Cook until raspberries are falling apart, about 5 minutes. Remove from heat and let cool slightly. Strain and chill completely. You can save leftover raspberry pulp and eat like jam.
To Make the Margarita:
- Prepare the glass. Rim a cocktail glass with lime wedge. Dip in Tajín and fill with ice.
- Shake the cocktail. Fill a cocktail shaker with more ice. Add tequila, lime juice, and syrup. Shake vigorously for 30 seconds. Strain into the prepared glass and serve with another lime wedge if you'd like. ¡Salúd!
Nutrition
Notes
This recipe makes enough syrup for 6-8 drinks. If you'd like to make a pitcher of margaritas instead of just 1, multiply all the ingredients by 8.