New Hot Dahlia Recipe
El Jimador Blanco / Apricot Liqueur / Grapefruit Juice / Lime Juice / Simple Syrup / Jalapeno Garnish
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Frequently paired with
The best thing to pair and share with NEW HOT DAHLIA
Ingredients
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Cocktail
Method
Cocktail
Muddle jalapeño
Place 2 of the fresh jalapeño slices into a cocktail shaker. Gently muddle 8–10 times to release oils and a controlled amount of heat—do not pulverize. Adjust pressure depending on desired spice level (less for milder heat).
Combine liquids
Add El Jimador Blanco (2 oz), apricot liqueur (0.5 oz), fresh grapefruit juice (1.5 oz), fresh lime juice (0.5 oz), and simple syrup (0.5 oz) into the shaker with the muddled jalapeño.
Add ice and shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–18 seconds until the exterior of the shaker is very cold and well chilled.
Double-strain into glass
Double-strain the cocktail (using the shaker strainer and a fine mesh strainer) into a chilled coupe or rocks glass filled with fresh ice, depending on preference. Double-straining removes jalapeño seeds and pulp for a clean texture while preserving infused heat.
Garnish and serve
Garnish with 1 fresh jalapeño slice floated on top and optionally a grapefruit twist expressed over the drink and dropped in. Serve immediately.
Notes on heat and sweetness
If the cocktail is too spicy, reduce jalapeño to 1 slice or use fewer muddling strokes; if too tart, increase simple syrup by 0.25–0.5 oz. For more pronounced apricot aroma, rinse the measuring jigger with a few drops of apricot liqueur before measuring.