Spicy Margarita Punch

Food & Wine’s Justin Chapple loves making a big bowl of punch with his spicy and fresh maragaritas.

  • Active:
  • Total Time:
  • Servings: 10


  • 1 English cucumber, thinly sliced, plus more for garnish

  • 1 small jalapeño, thinly sliced, plus more for garnish

  • 1/4 cup lightly packed cilantro

  • 1/4 cup lightly packed mint

  • One 750-milliliter bottle silver tequila

  • 2 cups fresh lime juice

  • 1 cup light agave nectar

  • 1/2 cup fresh orange juice

  • Ice, lime wedges and kosher salt, for serving

How to make this recipe

  1. In a punch bowl, muddle 
the cucumber with the jalapeño, cilantro and mint. Add the tequila, lime juice, agave and orange juice and stir well. Refrigerate until well chilled, about 1 hour. 

  2. Using a fine-mesh sieve, remove and discard the solids from the punch. Garnish with more thinly sliced cucumber and jalapeño. Serve ice and lime wedges alongside, as well as salt for rimming glasses.

Make Ahead

The punch can be refrigerated overnight.


: Margarita Jellies
 (makes about 9 dozen

In a large bowl, sprinkle 
6 envelopes of unflavored gelatin evenly over 1 cup Spicy Margarita Punch. In a saucepan, bring 1 cup 
of punch just to a simmer. Whisk in the gelatin mixture until completely dissolved, then return to 
the large bowl. Whisk in the remaining punch. 
Pour into a lightly oiled 9-by-13-inch baking 
dish. Refrigerate overnight. Unmold and cut into 1-inch cubes. Dip in decorating sugar and serve.

Contributed By Photo © Con Poulos Published May 2017

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