Spicy margarita amarre

By Ivan Castro
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Get transported to Mexico with this cocktail! 



  • 1.5 oz mezcal
  • 0.25 oz poblano pepper infusion
  • 0.25 oz ancho pepper infusion
  • 0.75 oz lime juice
  • 0.75 oz pineapple juice
  • 0.50 oz agave syrup


  1. Rub the rim of a rock glass with a lime wedge, dip the rim in tajin powder to coat, and set aside.
  2. Add mezcal, poblano pepper infusion, ancho pepper infusion, lime juice, pineapple juice and agave syrup into a shaker, plus ice, and shake until well-chilled.
  3.  Strain into the prepared glass over fresh ice.
  4. Garnish with a dehydrated jalapeño or lime. Enjoy! 

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