Yellow Tail Jalapeno Recipe

Prepare glass (optional)

If rimming the glass, rub the lime wedge around the rim of a chilled Collins or wine glass and dip the rim into a small plate of kosher salt or Tajín. Set the glass aside.

Muddle jalapeño

In a cocktail shaker, place the 3 jalapeño slices and the agave syrup. Gently muddle 6–8 times to release the jalapeño oils and heat without pulverizing the pepper. Adjust muddling intensity depending on desired spice level.

Combine spirits and citrus

Add the tequila, orange liqueur, and fresh lime juice to the shaker with the muddled jalapeño and agave.

Shake with ice

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–12 seconds until well chilled (the shaker should frost).

Strain and top with wine

Double-strain the mixture into the prepared glass over fresh ice using a fine mesh strainer to remove jalapeño solids. Top the poured mixture with the 4 oz Yellowtail Sauvignon Blanc (or other dry white wine), pouring gently to preserve some effervescence and to layer flavors.

Garnish and serve

Garnish with a lime wheel or an additional jalapeño slice on the rim. Serve immediately and advise guests the drink has a mild to medium jalapeño heat depending on muddling and seeds.