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strawberry jalapeño margaritas topped with three jalapeño slices, a lime wedge, and rimmed with salt

Strawapeño Rita

A little sweet & a little spicy.


strawberry jalepeño syrup:

  • 2 cups water

  • one (13-ounce) jar strawberry preserves

  • 1/2 cup granulated sugar

  • 1/2 to 1 fresh jalapeño pepper, sliced into wheels, seeded if you prefer less heat

  • 1/2 teaspoon kosher salt

for the marg:

  • crushed ice

  • 2 oz strawberry-jalapeño syrup

  • 1 3/4 oz fresh lime juice

  • 2 slices fresh jalapeño pepper


  1. Make the strawberry-jalapeño syrup:

    1. Place the water, preserves, sugar, jalapeño slices, and salt in a saucepan. Bring to a boil for 30 seconds, stirring to break up the preserves. Taste the syrup and adjust the amount of jalapeño to your liking, removing or adding some of the wheels from the mixture. 

    2. Reduce the heat to low and let the mixture simmer for 5 to 10 minutes — the longer you simmer it, the spicier it will get. Let the mixture cool slightly, then strain. 

  2. Make the drink:

    1. Rim a glass with lime and rim with salt and chili (optional)

    2. Shake syrup and lime juice vigorously with ice.

    3. Pour everything into the glass.

    4. Garnish with lime and jalapeño slices.

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