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Spicy Raspberry Margarita Recipe From Macayo’s

There’s nothing better than a fresh margarita, but there’s definitely something to be said about margaritas with a kick! This delicious favorite of our customers is jolted with a bit of hot chili pepper seeds for a raspberry margarita recipe you won’t want to finish enjoying!


5 ea fresh raspberries

1 ea sliver red/yellow hot chili pepper

5 ea seeds from red/yellow hot chili pepper

1 oz Monin Agave nectar

1/2 oz Monin habanero lime

2 oz Cruz silver tequila

1/4 oz Cointreau

4 1/2 oz fresh sweet and sour (see recipe below)


Place raspberries, chili pepper sliver, chili pepper seeds, agave nectar and habanera lime in a mixing tin. Muddle 2 times (just enough to break up the raspberries and crush the sliver of chili a little bit). Add tequila, Cointreau, sweet and sour and ice. Shake well. Pour into Mexican margarita glass, then fill with ice. Garnish with one fresh raspberry with a sprig of thyme through the middle of the raspberry. Place on top of Margarita.

Fresh sweet and sour mix

7 oz fresh lime juice

3 oz fresh lemon juice

2 oz Monin Agave Nectar

20 oz Macayo’s sweet and sour

Mix fresh lime juice, fresh lemon juice and agave nectar together. Make sure agave nectar is fully mixed with the fresh juices. Then add Macayo’s sweet and sour and mix thoroughly.