Chile Margarita

Once again we are bringing the heat to your cocktail. The last time we posted a cocktail with a fiery kick, it was the Pineapple Habanero Margarita. This time, we are sharing a jalapeno raspberry margarita.

Originally I made this jalapeno raspberry margarita for my husband. He loves food and drinks with major heat. I took a sip of the drink before passing it on to him and I really enjoyed it. The heat from the pepper combines nicely with the sweet from the raspberry liqueur. I used Montbisou Framboise. It was also used in the Raspberry Mojito and the Red Pombet Martini.

Every summer I grow fresh jalapenos in our garden. That’s probably why I chose jalapenos for the pepper in this recipe. It’s always best if you can grow your own produce. They taste better, don’t have pesticides and you don’t have to go to the store to get them. Nothing like picking your own cocktail ingredients from the backyard. Just don’t rub your eyes after cutting the jalapenos. I can say from experience it freaking hurts.

I like the combination of the peppers with the raspberry liqueur. I didn’t feel like I needed a fire hydrant to cool my mouth down. The jalapenos and the raspberry liqueur balance each other.

Jalapeno Raspberry Margarita


1 1/2 ounce  tequila blanco

1 1/2 ounces raspberry liqueur

4-5 jalapeño slices

1/2 fresh squeezed lime

Optional: margarita salt


If you want salt, rim margarita glass with lime and dip in margarita salt.

Fill the margarita glass with ice.

In a cocktail shaker, muddle freshly sliced jalapeño with lime juice.

Add tequila and raspberry liqueur with ice and shake.

Strain contents of cocktail shaker into margarita glass.

Garnish with slice of jalapeño.

Makes 1 berry spicy margarita.