I said it before and I will say it again: I do not drink a lot. If I do drink, I chose a margarita. And if I have one, I will always have two! I love a great margarita, and that does not mean one made from a store-bought mix. A great margarita has flavor from freshly squeezed citrus and good tequila.
This recipe is a spicy margarita because honestly, I don’t really know why you wouldn’t want it spicy!
The ingredients that make up this spicy margarita
- Poblano liqueur may not be in your cabinet yet, but you need this! The flavor and slight spice from the poblano peppers is amazing and makes this margarita a standout recipe. I opt for a version from Ancho Reyes Verde.
- Tequila needs to be blanco for a clean flavor. Personally, I opt for the Patrón Silver brand, which is one of the best. If you’re going to have a margarita, it better be good.
- Cointreau is an orange liqueur that plays up the fresh citrus and balances out the tequila.
- Orange juice is a must as it adds a punch and bright surprise. This is used as a sweet-sour mix with the lime juice.
- Lime juice is the classic ingredient of any margarita and it plays a super important role.
- Sparkling water adds a little bit of an effervescent finish and I always want bubbles. If possible, find lime-flavored Topo Chico – you will love it!
For me, this is the best margarita, and it doesn’t really matter what time of year it’s consumed. Spring summer, fall, or winter, this drink recipe always works!
- 2 oz poblano liqueur (I used Ancho Reyes Verde)
- 2 oz tequila
- 1 ½ oz Cointreau
- ¼ cup fresh orange juice
- ½ cup lime juice
- sparkling water (as desired)
- Shake all of the ingredients with ice. Pour into two glasses and top with sparkling water (I prefer Topo Chico).2 oz poblano liqueur (I used Ancho Reyes Verde), 1 ½ oz Cointreau, ¼ cup fresh orange juice, ½ cup lime juice, sparkling water (as desired), 2 oz tequila