Lick My Chili Shot Recipe: Spicy Kick in Every Sip

I never thought a shot could pack this much flavor until I tried this fiery little number. The perfect balance of heat and tang hits you right where it counts.

This isn’t your average bar shot—it’s a bold blend of tequila, lime, and chili powder that wakes up your taste buds. Simple ingredients, maximum impact.

What you get is a drink that’s as exciting to make as it is to sip. The chili rim adds that extra kick you didn’t know you needed.

Shake it up for your next gathering and watch faces light up with that first sip.

Ingredients for Lick My Chili Shot

Eight ingredients. Bold flavors. The perfect spicy shot awaits.

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Tequila is the backbone here. 100% agave blanco gives you that clean, crisp flavor—skip the mixto. Patrón or Casamigos are my go-tos, but any decent bottle works. The lime juice needs to be fresh (none of that bottled stuff). Tajín is a must for the rim—look for it in the Latin foods aisle at Walmart or Kroger. If you can’t find it, mix chili powder and salt yourself.

No triple sec? Cointreau or Grand Marnier work even better. Want more heat? Add a pinch of cayenne to the chili powder. No Tajín? Mix equal parts chili powder and coarse salt. The lime wedge is just for wetting the rim, but if you’re out, a splash of juice works too. The ice is optional, but it helps mellow the burn if you’re sensitive to heat.

This is best served immediately—no storing needed. Keep the tequila and triple sec in a cool, dark place (they’ll last years unopened). Tajín stays good for 6-12 months in the pantry. Fresh lime juice is best used within 24 hours.

Step-by-Step Instructions for a Spicy Tequila Shot

Here’s the method, straightforward and tested for maximum flavor impact.

Step 1: Rim the Glass with Tajín and Salt

On a small plate, mix the 1 tsp Tajín Seasoning and 1 tsp Coarse Salt together. This blend creates that signature spicy-salty flavor that defines this drink.

Rub the Lime Wedge around the rim of two shot glasses to moisten the edge. I like to press firmly to really get the lime juice to coat the glass evenly. Then dip each rim into the Tajín-salt mixture, twisting gently to ensure full coverage.

Set the prepared glasses aside. The lime’s acidity helps the mixture adhere, and you should see an even, frosted rim that looks as good as it tastes.

Step 2: Combine Liquids in a Cocktail Shaker

In a cocktail shaker, combine the 4 oz Tequila, 2 oz Fresh Lime Juice, and 1 oz Triple Sec. I always use a shaker with a tight seal to prevent spills—especially important with tequila!

Add the 6 pieces Ice Cubes to the shaker. The ice should come up about halfway in the shaker to allow room for proper mixing. Don’t overfill, or the liquid might spill when you shake it.

Add the 0.5 tsp Chili Powder directly to the shaker. This is where the heat comes in, so make sure it’s evenly distributed in the liquid.

Step 3: Shake Vigorously Until Chilled

Seal the shaker tightly and shake for 10-15 seconds. You want to see condensation forming on the outside of the shaker, which means the drink is properly chilled.

Listen for the sound of the ice moving freely—this tells you the ingredients are mixing well. The longer you shake, the more the chili powder will infuse into the liquid, but don’t exceed 20 seconds or you risk diluting the drink too much.

Check the outside of the shaker—it should feel cold to the touch, and the metal should be frosty. This ensures your drink will be ice-cold when served.

Step 4: Strain and Serve Immediately

Strain the mixture into your prepared glasses, dividing it evenly between them. The strainer will catch any remaining ice or chili powder bits, giving you a smooth pour.

Each glass should be filled to the brim with the golden-orange liquid. You’ll notice the Tajín-salt rim adds a beautiful contrast to the color of the drink.

Serve immediately while still frosty. The first sip should deliver a perfect balance of tequila’s warmth, lime’s tang, triple sec’s sweetness, and chili’s lingering heat. The rim adds an extra kick with every taste.

Essential Equipment for Great lick my chili shot

Cocktail Shaker

A Boston shaker or cobbler shaker is essential for mixing these ingredients thoroughly. I prefer the Boston style with a 28-ounce tin and mixing glass—it’s what the pros use. The tight seal prevents spills when shaking that chili-infused tequila.

Shot Glasses

Use 2-ounce shot glasses for proper serving size. I love the classic Libbey glassware you can find at any restaurant supply store. The heavy base feels substantial in your hand, and the clear glass shows off that beautiful golden-orange color.

Fine Mesh Strainer

A Hawthorne strainer fits perfectly over your shaker to catch ice and any chili powder bits. The spring coil design ensures a smooth pour every time. I’ve had mine for 10 years and it still works like new. 💫

Small Mixing Plate

For rimming the glasses, any small plate works, but I prefer a ceramic saucer about 6 inches in diameter. It’s the perfect size for mixing your Tajín and salt without making a mess on your counter.

Jigger or Measuring Tool

Precision matters with shots. I use a double-sided jigger with 1 oz and ½ oz measures. The OXO brand has clear markings that won’t fade over time. Accurate measurements mean consistent flavor in every batch.

Lime Juicer

Fresh lime juice is non-negotiable. A simple handheld reamer from RSVP extracts every last drop. I roll my limes on the counter first to soften them—you’ll get 30% more juice this way. The difference from bottled is night and day. 🍈

Frequently Asked Questions