Recipe Index

Ingredients

• 2 jalapeño peppers, one sliced into rounds and one halved, plus more for garnish
• 3 tablespoons honey
• 3 tablespoons warm water
• 8 ounces blanco tequila
• 2 ounces orange liqueur (such as Cointreau)
• 3 ounces fresh lime juice (from 2 to 3 limes), plus lime wedges for garnish
• 3 tablespoons kosher salt, for the rims
• Ice
• Cilantro leaves, for garnish (optional)

Method

1. Stir the honey with the warm water until completely dissolved to make a honey syrup; set aside.
2. Spread the kosher salt on a small plate. Run a lime wedge around the rims of two glasses, dip the rims in the salt, and fill the glasses with ice.
3. Put the halved jalapeño (seeds and all, for real heat) in a cocktail shaker and muddle firmly to release its juice and oils.
4. Add the tequila, orange liqueur, lime juice, and honey syrup to the shaker, fill with ice, and shake hard for 15 to 20 seconds, until well chilled.
5. Strain over the ice in the prepared glasses.
6. Garnish with jalapeño rounds, a lime wedge, and cilantro if using, and serve at once.

Prep: PT0S · Cook: PT0S · Total: 5 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data