Let the tequila infuse at room temperature for 12–24 hours, tasting every 4–6 hours until it reaches your desired heat level. For a bright, noticeable jalapeño note without overpowering heat, 12–16 hours is typical. Longer infusion will be hotter and more vegetal.

When ready, strain the tequila through a fine mesh strainer (or cheesecloth) to remove solids. Transfer the infused tequila to a bottle. Use 2 oz of this infused tequila per cocktail.

Cocktail Assembly

If rimming the glass: rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into coarse salt or Tajín. Set glass aside.

Add 2 oz jalapeño-infused Lunazul Blanco tequila, 1.5 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz agave nectar, 0.75 oz prickly pear puree, and 0.5 oz pomegranate juice into a cocktail shaker.

Fill the shaker about two-thirds full with ice (use fresh ice). Secure the lid and shake vigorously for 12–15 seconds until the shaker feels very cold (this both chills and lightly dilutes the drink).

Double strain (pour through the shaker strainer and optionally through a fine mesh strainer) into the prepared glass over fresh ice if serving on the rocks, or into the chilled glass without ice for a neater presentation.

Garnish with a lime wheel or grapefruit twist and a thin slice of jalapeño (optional). Serve immediately.