In Texas, we like our portions big and our food to have some kick. Same goes for the margaritas. This recipe with jalapenos packs a burn that you can’t resist.

Ingredients:

  • 3 oz reposado tequila
  • 1 ½ oz Cointreau or Triple Sec
  • 1 oz pineapple juice
  • 1 lime, cut into pieces
  • 2 slices of jalapeno (seeds removed)

In a cocktail shaker, muddle the jalapeno slices with the lime. Add ice, liquors, and pineapple juice; shake well. Strain into salt-rimmed margarita glass and serve.