Grill the jalapeños over high heat, turning, until blistered and charred all over, about 5 minutes. Grill the lime halves cut-side down 2-3 minutes until caramelized with dark grill marks.
Serves 4
Ingredients
- 2 jalapeños
- 6 limes, halved
- 240ml blanco tequila
- 120ml orange liqueur (Cointreau or triple sec)
- 60ml agave nectar
- Flaky sea salt and smoked paprika for the rim
- Large ice cubes
- 1 extra lime, cut into wheels, for garnish
Instructions
- Grill the jalapeños over high heat, turning, until blistered and charred all over, about 5 minutes. Grill the lime halves cut-side down 2-3 minutes until caramelized with dark grill marks.
- Let everything cool, then juice the grilled limes — you need about 180ml of juice. The charring concentrates the sugars and adds a subtle smoky depth.
- Slice one charred chili (seeds removed for mild, kept for fiery) and muddle it gently in the bottom of a pitcher.
- Add the tequila, orange liqueur, agave nectar and grilled lime juice. Stir well and let the chili infuse for 5 minutes, then strain.
- Mix flaky salt with a pinch of smoked paprika on a small plate. Rub glass rims with a lime half and dip into the salt mixture.
- Fill the rimmed glasses with large ice cubes and pour the drink over.
- Garnish each glass with a slice of the second charred chili and a grilled lime wheel, then serve while the condensation is still beading. Always drink responsibly.
- The margarita is Mexico's most famous cocktail export, born somewhere along the Tijuana-Ensenada corridor in the 1930s and reinvented endlessly since. Running the citrus and chiles over fire before they hit the glass is a bartender's trick borrowed straight from the asada: charring caramelizes the lime's sugars and tames the chili's bite into something rounder and smokier, turning a familiar drink into the liquid embodiment of a backyard cookout.
Nutrition (estimated, per serving)
- Calories: 210 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Sugar: 15g
- Sodium: 180mg
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