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Spicy Margaritas

written by

Aliceson Bales

posted on

October 4, 2023

This post may contain affiliate links.

Hey everybody! Thanks for clicking over to the post! I hope you’re all enjoying a great fall - it’s still in the mid-80s in East Tennessee and the gnats are DRIVING ME INSANE!! But it’s all good. I’m fine. They’re fine. It’s all fine.

Anyway. . . . On to better news. We have PIGS! Sweet pigs are on the farm and we are always glad to have them. Pigs are the best - they eat any and every left over (except onions) and they give you BACON. It’s a win-win. With pigs back on the farm that means you’ll have our very popular sausage in your hands early next spring. 

And the new season of The Sporting Chef is out and available to watch The Outdoor Channel. You can find The Outdoor Channel on cable, Direct TV, Dish Network, Friendly TV, by downloading the app and now on HULU! It’s very exciting! We were shocked to find it on Hulu a few weeks ago. It’s a great addition. (The Outdoor Channel also hosts Andrew Zimmern’s new show which is just as great as his other, older shows.)

This season I’m joining Stacy Lyn Harris and other tastemakers to encourage you to feed your people well. This week‘s episode was all about cooking out with burgers and sliders and of course if you’re having an outdoor party and/or tailgate you need a fantastic drink. That’s where I came in with my spicy margarita. It’s light, refreshing and has just a little kick to it. Here’s how I make mine:

Aliceson’s spicy margarita

Makes 1 delicious beverage

1 jigger tequila (I use Espolon tequila)

1/2 jigger Cointreau

1/2 jigger freshly squeezed lime juice

1/4 jigger simple syrup

1-3 Slices of fresh jalapeño 

Lime wedge

Coarse salt


First you’ll want to rim your glass. I take a lowball glass and run the lime wedge around the rim. Then I roll the glass’s rim around a saucer with salt to coat the rim of the glass.

In a large shaker I fill about 1/3 of the way with ice and the jalapeño slices and muddle for 15 seconds. Then I add the liquid ingredients, cover shaker and shake for 30 seconds. 

Pour the liquid and the ice in the lowball and enjoy your margarita! It’s so easy to make and finish by garnishing with the lime wedge and the jalapeño slice.

Note - if you haven’t made simple syrup before it’s super simple (get it??) - just put equal amounts water and sugar in a small saucepan and heat over medium heat until the sugar dissolves. It will store in a Mason jar for at least 2-3 weeks.

Here are the links to pieces I love for concocting drinks and enjoying life. I love this combo set because it has your jigger, muddler and shaker all in the same kit for a pretty nominal fee.

And these glasses are great at the barn because they stack and don't take up too much room in the small kitchen.

Thanks for spending some time with me! I hope you try this drink and love it. If you make it will you tag me and let me see your deliciousness on social media? 



Spicy margaritas


Stacy Lyn Harris

The sporting chef

The Outdoor Channel

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