Jalapeño – Tequila Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the sliced jalapeño. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 2 minutes to extract flavor; do not boil vigorously.

Remove from heat and allow to cool to room temperature, steeping the jalapeño for 20–30 minutes for medium heat. Taste after 10–15 minutes and remove jalapeño earlier for milder heat, later for stronger heat.

Strain syrup through a fine mesh sieve into a clean jar, pressing on solids to extract flavor. Discard solids. Refrigerate syrup in a sealed container; use within 2 weeks.

Prepare glass

If rimming, run a lime wedge around the glass rim. Dip rim into coarse salt or tajín to coat. Fill the glass with a large ice cube or several large cubes and set aside.

Shake

In a cocktail shaker add 2 oz blanco tequila, 1 oz fresh lime juice, 0.75 oz jalapeño simple syrup, 0.5 oz orange liqueur, and 0.25 oz agave nectar if you prefer a sweeter drink. Add a handful of ice (about 1 cup cubed).

Shake vigorously for 12–15 seconds until the shaker is chilled and well-diluted.

Double-strain (or single strain if you like a little texture) into the prepared glass over the large ice cube. If you prefer a lighter, spritz-style cocktail, top with 1 oz club soda.

Garnish & Serve

Float or thread the reserved jalapeño slice on the rim or skewer it with a cocktail pick and rest across the glass. Add a lime wheel or wedge. Serve immediately with a straw if desired. Advise guests the drink contains fresh jalapeño.