Black Grape And Chile Margarita

This spicy margarita recipe from Food & Wine’s Paige McCurdy-Flynn uses both chile powder and fresh chile for a double dose of heat.

  • Total Time:
  • Servings: 2

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Ingredients

  • 1 teaspoon chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 ounces fresh lime juice, plus lime wedges for garnish
  • Ice
  • 4 ounces Concord grape juice
  • 3 ounces tequila, ideally resposado
  • 1 1/2 ounces triple sec
  • 1 small serrano chile with seeds, thinly sliced
  • Black grapes, for garnish

How to make this recipe

  1. In a small bowl, mix the chile powder with the salt and sugar. Moisten the outer rim of two rocks glasses with a lime wedge and dip the rims in the chile salt to coat.

  2. Fill a cocktail shaker with ice. Add the grape juice, tequila, lime juice, triple sec and 4 slices of serrano and shake well. Carefully fill the salt-rimmed glasses with ice. Strain the drink into the glasses, garnish with lime wedges, sliced serranos and grapes and serve.

Photo Abby Hocking / Food & Wine





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