Jalapeño Simple Syrup is the easy and delicious way to add a kick to your cocktails! Use it to make a jalapeño margarita or turn any cocktail into a spicy, fun cocktail!
The easiest way to up your cocktail game is with simple syrups! Almost every cocktail has some sort of sweetener in it, and most cases it is a simple syrup.
A simple syrup is simply equal parts water and sugar heated until the sugar dissolves. You can make a rich simple syrup by using twice as much sugar as water and you can even make a honey simple syrup.
The beauty of the simple syrup, besides how simple it is, is that it is so easy to add another ingredient to it and make a flavored simple syrup.
Herbs are a favorite addition - like this Thyme Simple Syrup and this Rosemary Simple syrup.
Today, I finally got around to making a jalapeño simple syrup and I am kicking myself for not making it sooner. Think of all the spicy cocktails we could have been drinking!
We made an amazing Jalapeño Margarita by simply subbing out our usual simple syrup for this spicy simple syrup and it was so good. I am definitely always going to have a bottle of this in the fridge!
Click here to pin this Infused Simple Syrup now!
Ingredients
- Sugar - I used plain white granulated sugar for this, you can also use raw sugar or organic cane sugar. You can use honey to make a honey jalapeño syrup.
- Water - I use filtered water from the fridge.
- Jalapeño Peppers - did you know that you can freeze peppers? These are two from my garden last year. l just store the peppers in a big ziplock bag and pull them out all year long as I need them. They do lose their crunch, but keep their flavor and heat.
Directions
Cut the jalapeño peppers in half lengthwise. I removed the seeds from mine because I wanted heat, but I also wanted the pepper flavor to come through. If you want it hotter, use one pepper and leave the seeds in, or be as bold as you'd like!
In a small saucepan over medium high heat, stir the sugar and water until the sugar dissolves.
Add the jalapeños to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
Turn off the heat and let the simple syrup cool to room temperature.
When cooled, strain out the jalapeños. Keep them for garnishes for you fun spicy cocktails that you'll be making, they are basically candied peppers!
Pour the simple syrup into a bottle with a lid. I like to use the dark brown bottles that we save from the Tonic Water Syrup that we buy.
This simple syrup should keep in the fridge for about a month. Be sure and label it so you know it's the spicy simple syrup!
People, I can not say enough good things about this hot pepper syrup! It is so good and we love the way it turns any cocktail into a fiery (depending on the heat level you chose) cocktail!
Once you realize how easy it is to make these syrups and how much they add to your cocktails, you will be hooked!
More Simple Syrup Recipes
Lavender Simple Syrup - a favorite. Gives cocktails a soft hint of floral flavor!
Hibiscus Simple Syrup - floral and tart this is another favorite. It makes every cocktail a pretty pink cocktail!
Ginger Simple Syrup - if you love ginger (and who doesn't) this one is for you. A little bit of heat from the ginger, loads of flavor, gives depth to every cocktail!
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Recipe
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Jalapeño Simple Syrup
Ingredients
- 1 cup sugar white granulated
- 1 cup water
- 2 jalapeño peppers
Instructions
- Slice jalapeño peppers lengthwise and remove the seeds (or leave them in if you wish.)
- In a small saucepan, heat the water and sugar over medium high heat. Stir until the sugar dissolves.
- Add the peppers to the water/sugar mixture and bring to a boil. Lower the heat and simmer for 10 minutes.
- Turn off the heat and let cool to room temperature.
- When cooled, strain out the jalapeños and store the simple syrup in the fridge in a lidded bottle.
Thank you for sharing! I made this today and it is so good!! So excited to make different drinks with it!
Quick Question, is this super spicy. In my baking class I wanted to do a mango cupcake with Jalapeno Simple syrup.
Don't want it to be super over powering!
Thank You!
It's not super spicy, but you would definitely want to remove the seeds and maybe use only one jalapeno. You can also taste it and remove the jalapeno when it is the desired hotness you want.
Can you tell me where you found the wonderful bottle you stored your jalapeño simple syrup? Or if anyone has a link to a fabulous bottle I’d love to see it 😉
Sure! I save the bottle from a Jack Rudy's Tonic Syrup. If you google Jack Rudy Tonic Syrup - you'll see the brown bottle.
I love making simple syrups - it's common for 2 or 3 to be in my fridge at any point. This one is a major hit. My husband loves a bit of spice in his drinks - he can handle more than me, but that's ok, I just make the syrup up, then use half spicy and half regular sugar syrup in my drinks. He get's the full blow though 🙂
I discovered the art of making different syrups last year, and I made cardamom syrup just yesterday, which is why your post immediately caught my eye - jalapeno syrup, I'd never have thought of making that! Guess that'll be next on my to-try list 🙂
Oh, you're going to love it! It's the most versatile one that I've made. Cardamom syrup sounds so good, I'll have to give that a try.
Yay to freezing peppers! I do that all the time too, so they never end up in the trash can. 🙂 And this simple syrup is such a great idea. A lot of cocktail tastes nicer with a little bit of spiciness in it. 🙂
I LOVE this idea! I can't wait to try it tonight!
This is a variation on simple syrup I'd not thought of. I like heat, so I'm sure I'd like it in a cocktail!
That is a great syrup to keep at home and a wonderful gift - I know so many people would really appreciate it! 🙂
I never knew you could freeze peppers. Good to know for the summer when we get an abundance of them. Excited to make this spicy jalapeno simple syrup for refreshing margaritas.
So glad I saw this today. My husband loves(d) the jalapeno Margarita at a local restaurant (we haven't been there since Covid). Thrilled I can surprise him with one at home! Thanks!
I let my serranos turn red and then keep a stash in the freezer to use throughout the year.