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Spicy margarita with salt rim on glass

Spicy margarita

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Mix up a chilli-spiked margarita with mango and lime juice, tequila, triple sec and a special chilli syrup. We've added chilli to the salt rim for a little extra kick, too

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving


  • 150ml tequila
  • 75ml triple sec
  • 25ml chilli syrup (see below)
  • 25ml mango juice
  • 25ml lime juice
  • handful of ice

For the chilli syrup

  • 1 red chilli, sliced
  • 50g golden caster sugar

For the salt rim

  • small handful coriander, leaves picked and finely chopped
  • ½ lime, zested
  • 2 tsp sea salt flakes
  • 2 tsp golden caster sugar
  • ½ tsp chipotle chilli flakes


  • STEP 1

    First, make the chilli syrup. Put the sliced chilli and sugar in a saucepan with 50ml water. Bring to a simmer over a low- medium heat, stirring until the sugar has dissolved. Turn off the heat and leave to cool completely.

  • STEP 2

    For the salt rim garnish, mix all the ingredients together and tip onto a shallow plate. Brush the rims of four tumblers with a little water, then dip the rims in the chilli-salt mixture. Set aside while you make the margarita.

  • STEP 3

    Tip all the cocktail ingredients into a large cocktail shaker or blender and shake vigorously until the outside of the shaker feels cold, or pulse two or three times to combine. You want to chill, aerate and dilute the drink, but not completely crush the ice.

  • STEP 4

    Fill a large jug and the prepared tumblers with ice cubes, then strain the cocktail into the jug and stir well before pouring into the tumblers.

Recipe from Good Food magazine, July 2022

Goes well with


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