Spicy cocktails are some of the most-requested drinks at the bar where I work, and the spicy margarita leads the pack. The secret to a great one isn't muddling a pepper into every glass. It's a bottle of homemade jalapeño simple syrup waiting in the fridge.
This ginger jalapeño simple syrup takes 10 minutes of hands-on time and three ingredients you can grab at any grocery store (plus water). Fresh jalapeño brings the heat, fresh ginger adds a warm, zesty bite, and together they turn an ordinary margarita, mule or gimlet into something people ask you to make again. Use it anywhere you'd use regular simple syrup.
Why You'll Love This Spicy Simple Syrup
Consistent heat in every drink. No more guessing how spicy a muddled pepper will be. Every pour tastes the same.
Fast and make-ahead. About 10 minutes of active time, and it keeps in the fridge for up to 2 weeks.
Works in almost anything. Margaritas, Moscow mules, gimlets, bourbon highballs, palomas and spicy mocktails.
Party-friendly. Batch it for a crowd and skip the muddling at the bar cart.
Ingredients for Ginger Jalapeño Simple Syrup
1 cup granulated sugar
1 cup water
1 jalapeño, sliced (leave the seeds in for more heat)
1 (2-inch) piece fresh ginger, thinly sliced (no need to peel)
Sugar: plain white sugar keeps the syrup clear and lets the jalapeño and ginger shine. Cane sugar works too; the syrup will just be a little darker.
Jalapeño: every pepper is different, so taste yours first. A spicy one may need less steeping time, and a mild one can steep longer.
How to Make Jalapeño Simple Syrup
Dissolve the sugar. Combine the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves.
Add the jalapeño and ginger. Add the sliced jalapeño and ginger and bring to a gentle simmer.
Steep. Remove the pan from the heat and let it steep for about 20 minutes. Start tasting at 10 minutes and pull it when the heat is right for you.
Strain and store. Strain through a fine-mesh strainer into a clean glass bottle or jar. Let it cool, then seal and refrigerate.
Makes about 1 1/4 cups, enough for 12 to 16 cocktails.
How to Control the Heat
Milder: remove the seeds and white ribs, and steep for about 10 minutes.
Hotter: keep the seeds in, steep the full 20 minutes or longer, or swap in a serrano pepper.
Too spicy? Stir in a little plain simple syrup until it's where you like it.
Want more ginger? Add another inch of ginger. Ginger gets stronger the longer it steeps.
Remember that the syrup should taste a little spicier on its own than you want the finished drink to be. Lime, ice and spirits will soften it.
How Long Does Jalapeño Simple Syrup Last?
Stored in a clean, airtight bottle in the refrigerator, ginger jalapeño simple syrup keeps for up to 2 weeks. If it turns cloudy, smells off or shows any mold, toss it and make a fresh batch. It only takes 10 minutes.
How to Use Ginger Jalapeño Syrup
Easy Spicy Margarita
2 oz blanco tequila, 1 oz fresh lime juice and 3/4 oz ginger jalapeño simple syrup. Shake with ice and strain over fresh ice into a rocks glass rimmed with salt or Tajín. Garnish with a lime wheel and a jalapeño slice. Want a version with a homemade jalapeño-only syrup? Try my jalapeño margarita.
More Spicy Cocktails Made with This Syrup
Smoke Show: reposado tequila, ginger jalapeño syrup, lemongrass syrup and a smoked sea salt rim.
Basil & Jalapeño Gimlet: an award-winning spicy gimlet with fresh basil and ginger liqueur.
Jalapeño Bourbon & Ginger: bourbon, ginger liqueur and lemon, topped with soda.
Spicy Moscow Mule: swap the muddled jalapeño for 1/2 oz of this syrup for a fast, consistent spicy mule.
Spicy Mocktails
For a non-alcoholic spicy ginger fizz, add 3/4 oz ginger jalapeño syrup and 1 oz fresh lime juice to a tall glass of ice, top with sparkling water and stir. Add a splash of pineapple or grapefruit juice for a fruity twist.
Ginger Jalapeño Simple Syrup FAQ
Can I make plain jalapeño simple syrup without the ginger?
Yes. Leave out the ginger and follow the same steps for a classic jalapeño simple syrup.
Do I need to remove the jalapeño seeds?
No. The seeds and ribs hold much of the heat, so leave them in for a spicier syrup or take them out for a milder one. Either way, strain everything out before bottling.
Can I use honey or agave instead of sugar?
Yes. For a ginger jalapeño honey syrup, use equal parts honey and water and warm just until blended. Agave works the same way and is a natural fit for margaritas.
Can I make a big batch for a party?
Absolutely. The recipe doubles or triples easily. Plan on about 3/4 oz of syrup per cocktail.
Save the recipe card above to Pinterest so it's there when the spicy margarita craving hits. And if you need a shaker worthy of your bar cart, take a look at our handmade cocktail shakers.
Cheers! — Rochelle
Say hi on Instagram: @drinkwithrochelle and @theboozymermaid