For a margarita that hits sweet-tart-and-spicy balance, try this refreshing take on the Mexican classic, crafted by Sarah Poole of Maker’s Mark. The drink calls for a jalapeño simple syrup to give some kick to the peach liqueur’s sweetness. You can make it at home using the recipe below, but you can also pick up pre-made syrups from your local bottle shops.
2 cups sugar
2 jalapeños, chopped
1½ ounces Tres Generaciones Tequila
½ ounce peach Giffard liqueur
½ ounce jalapeño simple syrup
2 tablespoons fresh lime juice
Garnish: salt, tajín, lime wedge
Jalapeño Simple Syrup
Make the jalapeño simple syrup: Combine sugar with 2 cups water in a small saucepan and bring to a boil, stirring occasionally to dissolve sugar. Once boiling, remove from heat, add jalapeños, cover, and let sit for 10 minutes. Strain syrup and store in quart container. Syrup will keep for two weeks in refrigerator.
Make the margarita: Rim a rocks or margarita glass with 1:1 mix of salt and tajín. Set aside.
In a cocktail tin filled with ice, combine all ingredients and shake vigorously. Strain over fresh ice in prepared glass and garnish with a lime wedge.