Tanteo Jalapeño Margarita Recipe
Tanteo Jalapeño Margarita Ingredients
2 oz / 60 ml Tanteo Jalapeño tequila
.5 oz / 15 ml Cointreau
.5 oz / 15 ml Agave nectar
1 oz / 30 ml Lime juice, freshly squeezed
Jalapeño salt for the rim (regular salt or Tajín works too)
Lime wheel for garnish
How to make a Tanteo Jalapeño Margarita
Rim a rocks glass with jalapeño salt and fill it with pebble ice.
Shake the tequila, Cointreau, agave nectar and lime juice with ice until cold. Strain into the glass.
Garnish with a big lime wheel.
Margarita is Spanish for daisy, and that's the family it belongs to: tequila, lime, and an orange liqueur carrying part of the sweetness. The usual way to make one spicy is muddling jalapeño slices in the shaker, which works fine until one pepper is mild and the next one takes your head off.
Tanteo skips that step. It's a 100% blue Weber agave blanco tequila from Jalisco, infused with real, hand-cut jalapeños and no artificial flavors, so the heat is already in the bottle and it's the same every time. It tastes like a jalapeño infusion you'd make at home without the babysitting.
Past the tequila, this is a standard margarita spec. I rimmed the glass with Tanteo's jalapeño salt, but regular salt or Tajín works too.
How spicy is Tanteo Jalapeño?
It's real jalapeño heat, and in a margarita it lands in the middle. You feel it on the finish without losing the lime. Want more? Muddle a slice or two of fresh jalapeño in the shaker.
Do I need the jalapeño salt?
No. Kosher salt, Tajín, or no rim at all.
Can I make this with regular tequila?
Yes. My spicy margarita gets its kick from a home infusion of scotch bonnet peppers.
