If you’re concerned about infusing an entire bottle of tequila with a chili pepper, there’s no need to worry. This cocktail is usually the first to go at a party.
Ingredients
- 2 ounces chili-infused silver tequila*
- 3 ounces grapefruit soda (like Jarritos or Spindrift)
- Sweet ‘n’ spicy salt for rim**
- Lime wedges for garnish
Instructions
Rub ¼ of the outer rim of a chilled glass with a lime wedge then roll the wet lip of the glass for an even salt rim and gently shake off excess salt while the glass is still inverted. Fill the glass with ice, add tequila, top with grapefruit soda and garnish with a lime wheel. Makes 1 cocktail.
*Chili-Infused Tequila: Dice 2 fresh chili peppers and place inside bottle of tequila (you’ll need to pour off a bit of tequila first). Cap, shake and infuse for 1 day. Taste the infusion after 1 day. If you prefer more heat, let sit for 1 more day. Fine-strain tequila into a glass jar and discard the solids. Shelf stable and best if used within 1 year.
**Sweet ‘n’ Spicy Salt
Combine 2 tablespoons sea salt, 1 teaspoon sugar, 1 teaspoon chili powder in a small shallow dish or store in a small airtight jar for future use.
