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Chile-Spiked Margarita

A chile-spiked margarita on a linen cocktail napkin with a lime wedge on the side and a whole green chile in the drink.
This take on a traditional margarita is not only delicious but stunning to behold. Tequila blanco (aka silver tequila) is a style of tequila bottled immediately after it’s distilled from the agave plant. It pairs well with chips and salsa, chips and guac, or pretty much any other Mexican-inspired snacks.
Jose Garces

Prep 25 mins
Total 25 mins
8 drinks
237 kcal


  • 8 margarita glasses (optional)


  • 1 1/2 cups chile-infused tequila blanco (see headnote above)
  • 2/3 cup light agave nectar
  • 1 cup fresh lime juice (you’ll need about 10 limes, plus 1 more lime, cut into 8 wedges, for garnish)
  • 3/4 cup orange liqueur preferably Cointreau or Grand Marnier
  • Ice
  • Kosher salt for rims of glasses
  • 1 jalapeño chile sliced crosswise into rings, seeded if desired


  • Pour the tequila, agave nectar, lime juice, and orange liqueur over ice in a large pitcher and stir vigorously.
  • To salt the rims of the 8 margarita glasses, pour enough salt into a saucer so that it’s about 1/4-inch deep. Cut a little notch in the flesh of a lime wedge and run it along the rim of the glass until the edge is uniformly moistened, making a nice clean line on the outside of the glass. Hold the glass by the bottom and gently tip the outer edge into the salt, rolling to coat evenly. Tap or shake gently to remove any loose grains. Repeat with the remaining lime wedges and glasses.
  • Fill each salt-rimmed glass with fresh ice, pour in the margarita mixture, garnish with a jalapeño slice (or, if you're brave, an entire jalapeño) and a lime wedge, and serve.