Guy Fieri’s Caliente Margarita

Rojo Rim:
1/2 cup – kosher salt
1/2 Tbls – black pepper (fresh ground)
1/2 Tbls – smoked paprika
1/2 Tbls – Cajun seasoning
1/4 tsp – chili powder
1/4 tsp – cayenne powder

Simple Syrup:
1 cup – sugar
1 cup – water

Margarita Mix:
1 cup – lime juice (freshly squeezed)
½ cup – lemon juice (freshly squeezed)
¼ cup – orange Juice (freshly squeezed)
1/3 cup – agave
2/3 cup – simple syrup

Caliente Margarita:
1.5 oz/vol – silver or platinum 100% agave tequila
3.5 oz/vol – margarita mix
3 slices – jalapeno ring (1/8" thick)
4 leaves – fresh cilantro
½ oz/vol – agave
A/N – rojo rim
A/N – simple syrup

Prep Time: 15 minutes | Total Time: 30 minutes | Yield: 6-8 drinks

Prep Ahead Tip: The rojo rim, simple syrup and margarita mix can be prepped a day in advance.

To make the Rojo rim, simply mix all the spices together and store in airtight Tupperware until needed.

To make the simple syrup, add the water to a small sauce pot and bring to a boil. Once the water is boiling add the sugar and whisk until sugar has dissolved and water becomes transparent. Pour into a container and cool.
To make the margarita mix, add the fresh squeezed juices, agave, and simple syrup in a small pitcher and whisk together until well mixed. Keep chilled and use as needed for up to 3 days.

To make the Caliente Margarita, start by muddling the cilantro, jalapeno rings, and simple syrup together in a clean dry shaker to extrude the flavor and spice. Add 1/2 cup of ice, tequila, and margarita mix. Top the shaker and shake vigorously to mix. Salt the rim of a 16oz glass by pressing the rim on a simple syrup-soaked bartenders rimmer (or a clean kitchen towel at home) then into a thin layer of rojo salt. Pour the margarita into the rojo rimmed glass and fill with extra ice if needed. Garnish with a sprig of cilantro, jalapeno slice, and lime.