Scotch bonnet chile, a staple in Jamaican cooking and a favorite of recipe developer Chrissy Tracey, gives this grapefruit margarita a fruity, fiery kick. Tart grapefruit and lime keep the cocktail bright and refreshing, while the amount of chile can be adjusted to suit your spice tolerance.
Recipe information
Total Time
8 minutes
Yield
Makes 1
Ingredients
¼
1
1½
1½
¾
½
Need to make a substitution?
Preparation
Step 1
Place rocks glass or 8 oz. mason jar in freezer to chill. Add ¼ cup sugar or salt to small bowl for rimming the glass. Set aside.
Step 2
Slice 1 Scotch bonnet or habanero chile thinly. You'll want 1–2 slices for mixing your drink (depending on spice tolerance) and 1 slice for garnish.
Step 3
Fill a shaker with ice. Add 1½ oz. tequila, 1½ oz. Cointreau, ¾ oz. fresh grapefruit juice, ½ oz. fresh lime juice, and 1–2 slices chile. Shake vigorously, about 30 seconds until shaker gets very cold to the touch.
Step 4
Remove glass from freezer and dampen the rim with a little bit of water. Swivel rim generously in bowl with salt or sugar. Fill glass with ice and strain margarita into glass. Garnish with a chile slice and a grapefruit slice.