This spicy margarita starts out with a subtle heat, but thanks to the chile pepper ice cubes, the fire builds as the ice melts!
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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 30 min
  • Yield: 4 servings
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2 Fresno chiles, seeded and chopped, plus 2 Fresno chiles, halved, unseeded

3 tablespoons grenadine

1 1/2 cups freshly squeezed orange juice

3/4 cup tequila blanco

1/4 cup triple sec

1/4 cup freshly squeezed lime juice

2 tablespoons light agave

2 tablespoons orange sanding sugar

2 tablespoons red sanding sugar

2 tablespoons yellow sanding sugar 

Kosher salt


  1. Combine the chopped Fresnos, grenadine and 1/4 cup cold water in a blender and blend until smooth. Pour into 3/4 cup cold water and stir to combine. Pour into ice cubes trays and freeze until solid, about 2 hours.
  2. Combine the orange juice, tequila, triple sec, lime juice and agave in a pitcher and stir to combine. Add the halved Fresnos and muddle slightly with a wooden spoon. Chill at least 1 hour. 
  3. When ready to serve, combine the sanding sugars and 1/4 cup salt in a small, shallow dish. Dip the rims of 4 rocks glasses in water, then into the sugar mixture to coat the rims. Fill the glasses with the Fresno ice cubes and strain the margarita over the top. 
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