The best spicy margarita I’ve ever had is from Alamo Club here in Dallas. I’ve just never tasted anything like it. Typically, you order a spicy marg and get a weak ass glass of cut up and slightly smashed jalapeños and that’s the end of it. But Alamo Club’s spicy margarita is so amazing because it’s homemade, infused tequila! We love it so much that we asked them to describe their process with us, and it’s even easier than you could imagine.

easy at-home spicy tequila

INGREDIENTS:

1 bottle of your favorite, high-quality white tequila

2 jalapeños, sliced up and seeds removed

1 habanero pepper, sliced up and seeds removed

INSTRUCTIONS:

Real Quick: Depending on how spicy you want your tequila, you can add or subtract the amount of peppers called for. I think it’s perfect as is, but my sister and SIL found it to be way too spicy for them. Proceed with caution!

Empty bottle of tequila into something like a large pitcher or bowl. Add all peppers to tequila. Give it a stir, then place saran wrap over the top and let it sit on the countertop for at least 12 hours, if not longer if you have the time and patience.

To remove peppers from tequila, simply drain them out and place spicy tequila back into its original bottle or store it in whatever drinking vessel you like!

To serve, I simply do a little fresh squeeze lime juice, 1.5 shots of the tequila, and a pinch of agave nectar. Rim the glasses with Tajin if you’re a true spicy tequila fan.