Spicy Coconut Jalapeño Margarita
This Spicy Coconut Jalapeño Margarita delivers a bold twist on the classic, blending creamy coconut milk, zesty lime juice, and fiery jalapeños with smooth tequila and a hint of Cointreau. Finished with a sea salt rim and tropical garnish, it's a knockout cocktail for spice lovers and summer nights.
Ingredients
- Coarse or black sea salt for rimming
- 5 slices jalapeño
- 1 oz lime juice
- 2 oz tequila I used Fortaleza blanco
- 1 oz coconut milk
- ½ oz Cointreau
- ¼ –½ oz simple syrup to taste
- Garnish: jalapeño lime wheel, edible flower
Instructions
- Rim half of a rocks glass with salt using a lime wedge to moisten the edge.
- Muddle jalapeño slices and lime juice in a cocktail shaker.
- Add tequila, coconut milk, Cointreau, and simple syrup.
- Add ice and shake well.
- Double strain into the salt-rimmed glass over fresh ice.
- Garnish with jalapeño, lime, and an edible flower. Sip and enjoy!
- See full steps with tips & photos → https://p4pd.org/spicy-coconut-jalapeno-margarita/
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust the spice level by using more or fewer jalapeño slices.
- For a smoky variation, try mezcal instead of tequila.