- 2 slices fresh jalapeño pepper (seeds removed for less spice)
- 1½ ounces silver tequila
- ¾ ounce freshly squeezed lime juice
- ¾ ounce Grand Poppy liqueur
- Nasturtium blossom for garnish
Muddle jalapeño pepper in the bottom of a bar tin, add liquid ingredients, ice and shake for 10 seconds. Fine strain into a rocks glass filled with fresh ice. Garnish with a nasturtium blossom.