This Calabrian Chili Margarita is the perfect spicy marg if you want something that packs a little smoke with its heat. It's bright, tart, a little sweet, and full of slow-building, flavor-packed heat. It's balanced, bold, and layered in all the right ways. Think warmth, not burn. And it's so good

Calabrian chili margaritas on a mirrored tray and. garnished with a dried chili pepper and. dehydrated orange.

The secret is a brown sugar Calabrian chili syrup, which is rich, subtly smoky, and just spicy enough to wake up your taste buds without overpowering the drink. It's shaken with lemon juice for a sharp citrus bite, pineapple juice for tropical sweetness, and reposado tequila to bring it all together with depth and smoothness. Finished with a tajín rim and served over ice, this margarita is sunshine and fire in a glass.

⭐ WHY YOU WILL LOVE THIS RECIPE

Sweet heat, perfectly balanced: Not too spicy, not too sweet, its just right.
Unexpected layers: Brown sugar, chili, citrus, and pineapple come together beautifully.
Tajín rim = everything: Adds the perfect savory-salty-spicy finish.

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⭐ WHY YOU WILL LOVE THIS RECIPE
Key Ingredients
How to make it!
Tips!
Calabrian Chili Margarita

Key Ingredients

Homemade Brown Sugar Calabrian Chili Syrup: Sweet, smoky, and just a little spicy.
Lemon Juice: Sharp and citrusy for that signature margarita brightness.
Pineapple Juice: Brings a tropical, juicy sweetness.
Reposado Tequila: Smooth, slightly oaky, and rich enough to anchor the cocktail.
Tajín Rim: Adds zing, salt, and the perfect chili-lime vibe.

How to make it!

The brown sugar and chili syrup sitting in a glass pot.

Step 1: Start by making the Calabrian chili brown sugar syrup. Add 1 cup water, 1 cup brown sugar, and 1 tablespoon chopped jarred Calabrian chilies. Heat on medium-low until all the brown sugar has melted, then let cool.

The syrup has been added to a glass syrup container.

Step 2: Transfer to a jar or container. Syrup will stay good for up to 2 weeks in the refrigerator.

A gold cocktail shaker on the mirrored tray.

Step 3: For the cocktail, add ice to a shaker then combine it with 2 ounces of reposado tequila, 1 ounce lemon juice, 1 ounce pineapple juice, and 1 ounce of the chili syrup. Shake for 30 seconds.

The shaken cocktail is being poured into a tajin lined glass filled with ice.

Step 4: Pour into a tajin rimmed glass filled with ice and garnish with a chili pepper and dehydrated citrus.

Tips!

Add more chili paste if you want a spicier drink, I would say its mild as is.
Reposado > blanco for this drink: it adds richness and smooths out the spice.
Make the syrup ahead and use it in other drinks.
Chili + pineapple + tajín = perfection. Don't skip the rim.

Calabrian Chili Margarita

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Author: Pate Giltner

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Description

Ingredients

Units Scale

Brown sugar calabrian chili syrup:

1 cup water
1 cup brown sugar
1 tablespoon chopped jarred Calabrian chilies

For the cocktail:

2 ounces reposado tequila
1 ounce of the brown sugar chili syrup
1 ounce lemon juice
1 ounce pineapple juice
tajin

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Instructions

Start by making the Calabrian chili brown sugar syrup. Add 1 cup water, 1 cup brown sugar, and 1 tablespoon chopped jarred Calabrian chilies. Heat on medium-low until all the brown sugar has melted, then let cool.

For the cocktail, add ice to a shaker then combine it with 2 ounces of reposado tequila, 1 ounce lemon juice, 1 ounce pineapple juice, and 1 ounce of the chili syrup. Shake for 30 seconds.

Pour into a tajin rimmed glass filled with ice and garnish with a chili pepper and dehydrated citrus.

Notes

The syrup will keep for up to 2 weeks in the refrigerator.