Health and Wellness Body Diet and Nutrition Recipes You Need This Cocktail Recipe at Your Cinco de Mayo Party By Sydney Mondry Sydney Mondry Sydney Mondry is a former staff writer for InStyle, where she covered diet and nutrition. InStyle's editorial guidelines Updated on April 27, 2016 @ 07:30AM Pin Share Tweet Email Photo: Jonathan Boncek On May 5, 1862, Mexico reigned victorious over France in the Battle of Puebla. Today, we celebrate this historic event—and the richness of Mexican culture—by raising a glass of something delicious to drink. If you’re planning a Cinco de Mayo soirée for the upcoming holiday (which coincidentally falls on #ThirstyThursday this year), consider whipping up a batch of Margarita Caliente cocktails from Charleston, S.C., hotspot Prohibition. "A good margarita should be simple and fresh tasting,” says beverage director Jim McCourt. “When creating this version, I stuck to the traditional base of tequila, Cointreau, and lime juice, but added a kick with jalapeño and chipotle flavors. It's a great drink to sip on a warm spring night, like Cinco de Mayo." Read below for the recipe. Win Your Next BBQ with This Simple Shrimp and Radish Salad Recipe Margarita Caliente 2 oz jalapeño-infused tequila (recipe follows)3/4 oz Cointreau1 oz fresh lime juice1/4 oz agave syrup2 dashes Scrappy’s Lime Bitters ($20; kegworks.com) For GarnishChipotle salt (recipe follows)Jalapeño slice For the Jalapeño-infused Tequila1 liter good silver tequila1 jalapeño For the Chipotle salt1 part kosher salt1/2 part ground chipotle powder Make the Sweetest Lemonade Ever in One Simple Step Directions 1. To make the jalapeño infused tequila: let the jalapeño soak in the tequila at room temperature overnight. If it needs more spice, add more jalapeño; if it’s too hot, add more tequila. 2. To make the chipotle salt: Mix together salt and chipotle powder. Set aside. 3. To assemble the cocktail: Combine tequila, Cointreau, lime juice, agave, and bitters in a shaker and shake well for 10 seconds. Strain into a chipotle salt-rimmed rocks glass filled with ice, and garnish with a jalapeño slice.