Big-batch spicy margaritas
Prep
15 mins
Cook
30 mins
Servings
6
Difficulty
Easy
When I'm hosting a crowd, I always reach for this big batch spicy margarita recipe because it saves me from making drinks one by one all evening. Fresh jalapeños give these margaritas their signature kick while also providing capsaicin, which can boost metabolism and reduce inflammation. The best part? You prep everything in just 15 minutes, then let it chill for 30. Cucumber keeps things refreshingly light and hydrating, while the lime juice adds brightness that ties all those spicy, citrusy flavors together. It's the perfect drink for summer gatherings when you want something impressive but don't want to spend your whole party stuck behind the bar.
Ella x
Ingredients
- 1medium cucumber(medium cucumber, roughly chopped)
- 8unwaxed lime(unwaxed limes, scrubbed and quartered, plus extra to serve (optional))
- 2jalapeño chilli(jalapeño chillies, deseeded and roughly chopped, plus extra to serve (optional))
- 50 mlssugar syrup
- 1 tspsea salt flakes
- 400 mlstequila
- 200 mlstriple sec
- 1sea salt flakes
- 1cooks’ ingredients mexican style seasoning
Detail level
Instructions
- 1
Put all the margarita ingredients in a high-speed blender, then whizz to a liquid, working in batches if needed. Strain through a sieve over a bowl, letting the liquid drip through without pressing it, then discard the pulp. Cover and store in the fridge for up to 3 days.
- 2
When ready to serve, mix the salt and Mexican seasoning on a plate or in a shallow bowl. Dip the rim of your glasses in water, then roll in the spicy salt mixture. Fill the glasses with ice and pour the chilled margarita over. Add a jalapeño or lime slice if you’re feeling fancy.
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