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Author Notes: This drink was inspired by the spicy margaritas at Las Perlas in LA. It calls for jalapeño-infused tequila and some smoked salt on the rim (that smokiness with the tequila reminds me of mezcal). I made tons of these for lounging by the pool during this year's Coachella (thus the name). The key to a good poolside cocktail is something refreshing, citrus-y and easy to make. I highly recommend tripling this recipe and keeping a pitcher by the pool. —thelushchef
- 8 ounces tequila
- 4 ounces Cointreau
- 4 ounces fresh squeezed lime juice
- 1 jalapeño
- smoked salt to rim the glass
- To infuse the tequila, slice half of the jalapeño longways and remove the seeds. I remove the seeds because I don't like digging them out of my tequila, and the long slices can then be re-purposed as a garnish.
- Add the slices to the tequila and let sit for a minimum of 2 hours. If you desire more heat, let it sit longer. I like to do mine at 4 hours.
- Run a lime wedge around the rim of the glass and finish in the smoked salt.
- When the tequila is done infusing, add Cointreau, lime juice and shake with ice.
- Strain over a glass with ice, and top with a jalapeño slice.
- This recipe was entered in the contest for Your Best Poolside Cocktail