Recipes > Drinks, Gluten Free, Vegan, Vegetarian

Light and Spicy Margarita

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.88 out of 5)

15 minutes

16 Servings

This light and spicy margarita is made with whole, fresh ingredients like, well…limes! It also adds a nice kick via infusing the tequila with fresh jalapeños. And a subtle sweetness comes from just a touch of agave, so you won’t have to worry about an inflammation-inducing sugar rush.

It’s super simple, but just remember you’ll have to let the tequila infuse overnight, so plan to do it ahead of your barbecue or dinner party.

Then, when guests arrive (or you’re just ready for a drink), making the individual cocktails will just be a matter of shaking up the tequila and mix (your superior, delicious version) in a glass.

Don’t forget a salty rim, if you prefer.

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.88 out of 5)

15 minutes

16 Servings

Ingredients

1 bottle silver or reposado tequila

1 jalapeño, seeded and sliced

4 ounces agave

10 limes, juiced

3/4 cup fresh-squeezed orange juice (optional, if you prefer a bit of sweetness)

 

Directions

Light and Spicy Margarita
  1. Slice jalapeño and drop the slices into the bottle of tequila. Let sit overnight to infuse.
  2. Combine agave with 2 quarts of water in a saucepan. Bring the mixture to a boil. Let it boil for 5-10 minutes and then remove it from the heat. Let cool.
  3. Juice the limes.
  4. Mix together the cooled agave water and lime juice, cover, and place in refrigerator overnight.
  5. To make individual drinks, pour 1.5 ounces of jalapeño tequila and 4 ounces of the mixer over ice. Add a splash of orange juice to add sweetness.
  6. Shake, garnish, and sip!

WHY WE LOVE THIS RECIPE

Instead of the added sugar, colors, and flavors found in a bottle of margarita mix, it’s all fresh, healthy foods (with a little tequila, naturally). It’s a low-sugar margarita, too, since we use just a bit of agave. Oh, and it tastes sooooo much better than its less healthy counterparts.

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