5 Ingredients or Fewer

Children of the Sun Cocktail

July 14, 2011
2 Ratings
  • Serves 4
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

What You'll Need
  • 8 ounces tequila
  • 4 ounces Cointreau
  • 4 ounces fresh squeezed lime juice
  • 1 jalapeño
  • smoked salt to rim the glass
  1. 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.
  2. 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.
  3. Run a lime wedge around the rim of the glass and finish in the smoked salt.
  4. When the tequila is done infusing, add Cointreau, lime juice and shake with ice.
  5. Strain over a glass with ice, and top with a jalapeño slice.
Contest Entries

See what other Food52ers are saying.

0 Reviews