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
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.