RED CHILE MARGARITA

Ingredients

Kosher salt, optional

2 to 3 thin slices Fresno chile, plus 1 extra slice for garnish

½ cup ice cubes

2 ounces (¼ cup) silver tequila

1 ounce (2 tablespoons) fresh lime juice, plus 1 lime wheel for garnish

½ ounce (1 tablespoon) agave syrup

¾ ounce (1½ tablespoons) Bols Triple Sec

Tajín seasoning, to taste (see this page)

Directions

To salt the rim of your drink, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside.

In the bottom of a cocktail shaker, muddle the Fresno chile slices until slightly smashed and they release their juices. Add the ice, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour all of the ingredients, including the ice, into the glass. Sprinkle the top of the drink with Tajín, and garnish it with the lime wheel and chile slice.

Notes

We muddle red Fresno chiles into this spicy margarita to give it a kick, and then we garnish it with Tajín seasoning—the slightly spicy, tangy, and salty powder you see street-corner fruit vendors in L.A. sprinkling on cut fruit. If you can’t find Fresnos, you can use jalapeños, which are slightly hotter.

Trejo’s Tip

For even more great flavor, add 2 tablespoons of Tajín seasoning to the salt before dipping the rim of the glass in it.