If you embrace spiciness, then leave the pineapple-jalapeño or watermelon-habanero margaritas to the rookies. Like its name, this spicy margarita cuts straight to the point, and it doesn’t lean on fruit mixes to tame its fire.
The base of this lip-tingling margarita is an agave azul blanco tequila that’s infused with ghost peppers. Consider the artwork on the bottle—a skeleton with a pepper for a heart—your warning label.
“Some say ghost peppers are the hottest peppers in the world, so I thought it would be fun to make a margarita with them,” says Chris Medved, who, admittedly has a high tolerance for spice, and is the executive chef and beverage director at Nomad Taqueria and Beer Garden. The restaurant is located inside Origin Hotel Red Rocks, which is near Colorado’s famed Red Rocks Amphitheater.
When you’re making this spicy masterpiece, skip the sugary, pre-made sweet and sour mix, and strike the balance instead with agave nectar and fresh lime juice.
Medved shared with us the Spicy Margarita recipe he developed for Nomad and the pre-gaming concert crowds headed to Red Rocks.
- 1.5 oz Ghost Tequila
- 0.75 oz orange liqueur, such as Naranja
- 2 oz fresh lime juice
- 1 dash (a spoonful) of Madhava agave
- 1 serrano pepper, sliced
- 1 lime wedge
How to make it
Salt the rim of a double old fashioned glass and fill with ice. Fill a shaker with ice. Add all the ingredients and shake. Strain into double old fashioned glass. Garnish with a few slices of serrano pepper to give the marg a kick, and add a lime wedge to the glass.