Sangre Ligera Recipe

Slice the jalapeño in half lengthwise. Remove seeds if you want milder heat; leave seeds for medium heat.

In a small saucepan combine 1 cup fresh blood orange juice, 1 cup granulated sugar, and 1/2 cup water. Stir to combine.

Add the jalapeño halves to the pan. Bring mixture to a gentle simmer over medium-low heat, stirring until sugar dissolves. Do not boil vigorously.

Simmer for 5 minutes to infuse jalapeño into the syrup, then remove from heat and let steep for an additional 10–15 minutes, tasting occasionally to check heat level.

If using, stir in 1/2 tsp lime zest after removing from heat to add brightness.

Strain the syrup through a fine mesh sieve into a clean jar, pressing on solids to extract liquid but leaving seeds/pulp behind. Cool to room temperature, then refrigerate. Syrup will keep 1–2 weeks.

Rim the glass

Rub a lime wedge around the rim of a chilled rocks or old-fashioned glass. Pour 1 tsp Tajín onto a small plate and dip the rim to coat evenly. Set glass aside.

Fill a cocktail shaker with a large handful of ice (about 1 cup).

Add 2 oz Jose Cuervo Tradicional Plata, 0.75 oz Campari, 0.75 oz blood orange + jalapeño syrup, and 0.5 oz fresh lime juice to the shaker.

Shake vigorously for 12–15 seconds until very cold and slightly diluted.

Fill the prepared glass with fresh ice (large cube or several medium cubes). Double-strain the shaken cocktail into the glass to remove ice shards and any jalapeño bits.

Garnish with a blood orange wheel perched on the rim or floated on top. Optionally dust a tiny pinch of Tajín over the top for extra brightness.

Serve immediately. Adjust syrup heat or quantity to taste for subsequent cocktails.