Boozy Grapes (Tequila Grapes with Chamoy)

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These boozy grapes are what happens when you take tequila-soaked grapes and hit them with chamoy, which I put on just about everything. Green grapes soak in silver tequila for a few hours, then get tossed in chamoy and chili lime seasoning like Tajín, so they’re sweet, salty, tangy, and a little spicy.

Hand holding three skewers of boozy grapes, aka tequila grapes, covered in chamoy and Tajín (chile lime seasoning).

A Note from Isabel

I first saw boozy grapes (aka tequila grapes or uvas entequiladas) on TikTok from La Marihelena, and once I noticed a few other Mexican food creators making them, I knew I had to try them. Tequila grapes sounded good enough on their own, but it was the chamoy and Tajín on top that sold me. And let me tell you, these are a winner.

Chamoy and chili lime seasoning go on just about everything in my house. They’re in my mangonadas, they’re all over my Mexican fruit cups, and I like them enough that I figured out how to make my own chamoy and chili lime seasoning from scratch.

These are sticky and sweet with just enough tequila to taste it. They disappear off the plate every time I make them.

Ingredients You’ll Need

Here’s what goes into these boozy grapes and why. Full amounts are in the recipe card below.

Ingredients for boozy grapes including green grapes, silver tequila, chamoy, and Tajín.

Green grapes: These are crisp, juicy, and just tart enough to stand up to all that chamoy. Skip any that feel soft or wrinkled, because they turn mushy after a few hours in tequila.
Silver tequila: Also sold as tequila blanco, it’s sharp and citrusy, and it’s what I reach for in margaritas and anything I’m infusing. Reposado and añejo have been aged in barrels, which makes them warmer and more oaky, so they’ll change the flavor if you swap them in.
Chamoy: This Mexican condiment is made from dried fruit, lime juice, and chiles, and it’s sweet, sour, salty, and spicy all at once. You can buy it online or at any Mexican grocery store, or you can make it at home using my chamoy recipe, which is what I usually do.
Chili lime seasoning: A blend of ground dried chiles, dehydrated lime, and salt. I use Tajín most of the time, but I also really like Simply Organic’s chili lime seasoning. And if you want to make it at home, you can use my chili lime seasoning recipe.
Wooden skewers: These make the grapes way less messy to eat and a lot easier to hand to someone. Any size works, and toothpicks are great if you want mini ones for a party.

How to Make Boozy Grapes

Here’s how they come together.

Green grapes in a shallow bowl with a toothpick poking a hole in one grape. And Silver tequila being poured over green grapes in a glass container.

1. Poke holes in the grapes. Use a toothpick or a fork to poke a few small holes in each one so the tequila can actually get inside instead of just sitting on the skin.

2. Cover them in tequila. Add the grapes to a glass jar or airtight container and pour the tequila over until they’re fully submerged. Chill for at least 4 hours, or up to 24.

Chamoy being poured over strained tequila grapes. And Boozy grapes tossed in chamoy and sprinkled with Tajín.

3. Strain and toss. Pour off the tequila and save it. Toss the grapes with chamoy and Tajín until every side is coated.

4. Load up the skewers. Slide 4 to 6 grapes onto each wooden skewer and add more chamoy or Tajín on top if you want.

Recipe Tips

Use a container that fits the grapes snugly. The tighter the fit, the less tequila you need to cover them. I use a medium Pyrex storage container and 1½ cups is enough to submerge 2 cups of grapes.
Don’t go past 24 hours. Four hours gets you a light tequila flavor and 24 gets you a strong one, but past that the grapes start going soft and lose the snap that makes them good.
Save the strained tequila. It comes out slightly sweet from the grapes and it’s still perfectly good. I use it for margaritas or tequila lime chicken.
Label them if kids are going to be around. Once they’re coated in chamoy and Tajín, they look like the fruit cups kids grab all summer, so put a little sign on the plate or keep them on a separate table.

Variations

These are easy to change up with whatever you have.

Use a different tequila. Reposado or añejo will give you a warmer, oakier flavor, and mezcal adds smoke. Vodka works too if that’s what’s in the cabinet.
Try another fruit. Red grapes are sweeter than green if you want to dial back the tartness, and strawberries, cantaloupe, and watermelon all soak up tequila the same way.
Freeze them. After they’re dressed, freeze them for 30 minutes to an hour and they firm up into more of a frozen treat. I haven’t tested this batch frozen, but a lot of boozy grape recipes are made that way and I don’t see why these wouldn’t work.
Make mini ones. Use toothpicks instead of skewers and serve them in sturdy cupcake liners so people can grab a couple at a time.

Boozy grapes tossed in chamoy and sprinkled with Tajín in a glass container ready to eat.

Boozy Grapes FAQs

How long do grapes need to soak in tequila?

At least 4 hours, and no more than 24. 4 hours gives you a light tequila flavor that most people like, and closer to 24 hours, you’ll really taste it.

Do these actually taste boozy?

Yes, but not as strong as you’d expect from soaking them in straight tequila. The grape skin only lets so much in, which is exactly why poking the holes matters. If you want them stronger, leave them in longer or poke more holes.

What if my grapes are too sour or not ripe?

Add a tablespoon of agave, honey, or granulated sugar when you’re tossing them with the chamoy and Tajín. If the texture is the problem and they’re just a little soft, popping them in the freezer for 30 minutes to an hour firms them back up.

How do I make these without the spice?

Swap the chamoy for honey or agave, and use a mix of granulated sugar and a pinch of flaky salt instead of the chili lime seasoning. You’ll lose the tangy kick but they’re still really good.