This spicy margarita recipe from Food & Wine’s Paige McCurdy-Flynn uses both chile powder and fresh chile for a double dose of heat.
Slideshow:More Margarita Recipes
1 teaspoon chile powder
1 teaspoon kosher salt
1 teaspoon sugar
2 ounces fresh lime juice, plus lime wedges for garnish
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 It
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.
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.
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