Spicy Tangerine Margerita

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Spicy Tangerine Margarita

There’s a restaurant nearby that we go to sometimes that has a wonderful margarita called the “spicy tangerine”.   It has a lovely sweetness, with a mild kick of spice and heat.

This is my homemade version of that drink – use fresh limes & tangerines to make the juice for the best flavor!





Spicy Tangerine Margarita (1 serving):

To segment a tangerine, cut the top and the bottom off. Then set on a cutting board, cut off the peel vertically around the fruit. Then over a bowl, use a knife to cut between the membranes to release the segments.

  • 1 1/2 oz. Patron silver tequila
  • 1/2 oz. Grand Marnier
  • 1/2 oz. fresh lime juice
  • 1 oz. simple syrup
  • 1 1/2 oz. fresh tangerine juice (about 1/2 to 1 tangerine, depending on size)
  • 1 small red chile pepper


  • Margarita/coarse sea salt
  • dash chili powder
  • dash cayenne pepper


1.  Peel and segment the tangerines, squeeze any remaining juice into the bowl.  (Here you can see that I segmented about 10 tangerines, and ended up with quite a bit of juice.)  If you don’t want to bother with segments, just go ahead and squeeze the tangerines to juice them.

2.  Mix a small amount of the margarita salt with a few dashes of the chili powder and cayenne pepper.

3.  Rub the cut surface of a lime along the rim of a glass, then dip into the spicy salt mixture.

4.  Slice the chile pepper.  (I’m using a small red Jalapeno pepper from my garden.)  Use the entire pepper if you want a spicier margarita, use less if you want a milder margarita.

5.  Add the Patron, Grand Marnier, lime juice, simple syrup, cut red chile pepper, and tangerine juice into a cocktail shaker.  (You can also add a few segments of tangerine.)

6.  Use a muddler (or the back of a wooden spoon) to mash and bruise the chile to release the flavor.

7.  Add a little bit of crushed ice, shake until frosted over.

8.  Pour over ice into the prepared glass.  Enjoy!