Infused tequila with jalapeño slices for slow, building heat. Tajín rim mandatory.
Bench-tested by the Will It Slush? team · Last revised July 18, 2026
Ingredients
Scale the batch — amounts update live in your units.
- Jalapeño-infused Tequila235 ml
- Triple Sec90 ml
- Fresh Lime Juice175 ml
- Agave Syrup (2:1)90 ml
- Water355 ml
- Sugar (to taste)21.6 g
Method
- 1.Infuse 2 jalapeño slices in tequila for 30 min, strain.
- 2.Combine all in Slushi, run 60 min.
- 3.Tajín rim, lime wheel.
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Notes from our testing
Infuse the jalapeño into the tequila beforehand; muddled pepper clogs the auger screen.
Same alcohol math as the standard margarita — around 11% ABV, 12 Brix — but the heat introduces a mechanical problem rather than a chemical one. Fresh jalapeño slices dropped into the chamber get caught between the auger and the wall, and within twenty minutes you have a fibrous ring around the blade that makes the motor labour and the texture go streaky.
Infuse instead. Two sliced jalapeños in 6 oz of blanco tequila for thirty minutes at room temperature gets you more heat than muddling ever did, and you strain the solids out before anything touches the machine. Thirty minutes is roughly the ceiling; past an hour the capsaicin turns bitter and vegetal and no amount of lime hides it.
Heat perception drops sharply when a drink is cold and sweet, which is why a spicy margarita that tastes right at room temperature tastes flat out of the machine. Build it hotter than you think — if the unfrozen mix makes you cough slightly, it will be pleasant frozen.
If you want the heat without the infusion wait, Tajín on the rim plus a bar spoon of chili-lime syrup in the batch is the shortcut. Count the syrup toward your Brix; it is sweeter than it tastes.