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
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Ingredients
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8 ounces
tequila
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4 ounces
Cointreau
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4 ounces
fresh squeezed lime juice
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1
jalapeño
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smoked salt to rim the glass
Directions
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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.
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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.
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Run a lime wedge around the rim of the glass and finish in the smoked salt.
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When the tequila is done infusing, add Cointreau, lime juice and shake with ice.
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Strain over a glass with ice, and top with a jalapeño slice.
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