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Strawberry-Jalapeno Non-a-Rita (or Margarita)

Strawberry-Jalapeno Non-a-Rita (or Margarita) 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spirits Jan 17, 2020

A fruity, spicy syrup forms the base for what can either be a zippy nonalcoholic “mocktail” or a standard tequila-enhanced margarita variation, thus allowing you to satisfy both tippling and non-tippling guests. We used Bonne Maman strawberry preserves, which are widely available.

Storage Notes: The strawberry-jalapeño syrup can be refrigerated in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • For the strawberry-jalapeño 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 drink
  • Crushed ice
  • 2 ounces strawberry-jalapeño syrup
  • 1 3/4 ounces fresh lime juice
  • 2 slices fresh jalapeño pepper
  • 1 1/2 ounces blanco tequila (optional)


Make the strawberry-jalapeño syrup: Place the water, preserves, sugar, jalapeño slices and salt in a sauce pan. Bring to a boil for 30 seconds, stirring to break up the solids in the preserves. Taste the syrup and adjust the amount of jalapeño to your liking, removing or adding some of the wheels from the mixture. Keep in mind: The drink will taste less spicy once other ingredients are added.

Reduce the heat to low and let the mixture steep for 5 to 10 minutes — the longer you steep it, the spicier it will get. Let the mixture cool slightly, then strain out and discard the solids. The recipe makes about 3 cups (enough for 8 to 12 servings of either drink).

Make the drink: Fill a rocks glass with crushed ice, then transfer the ice to a cocktail shaker. Add the syrup, lime juice, jalapeño slices and tequila (if using) and shake hard, then gently pour the cocktail, including ice, back into the glass.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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