Jalapeño Martini Recipe

chill glass

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you build the cocktail to chill.

prepare rim

If rimming, rub the lime wedge around the outer rim of the chilled glass. Spread the coarse salt mixed with a pinch of chili powder on a small plate and dip the rim lightly to coat. Set glass aside.

muddle jalapeño

In a shaker, add the 3 jalapeño slices. Pour the agave nectar over them and gently muddle with a muddler or the back of a spoon 6–8 times to release oils and heat. Avoid over-muddling to prevent bitterness.

Add the tequila or vodka (2 oz), orange liqueur (0.5 oz) and fresh lime juice (0.75 oz) to the shaker with muddled jalapeño. Add the ice and secure the shaker lid.

Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double-strain the cocktail into the chilled, rimmed martini glass using both the shaker strainer and a fine mesh strainer to remove jalapeño bits and seeds for a smooth drink.

Garnish with a fresh jalapeño slice threaded onto the rim or floated on top and the lime wedge on the side. Taste and adjust sweetness with a few drops more agave if desired.

Serve immediately while cold. Advise guests that the drink carries a fresh jalapeño heat; leave seeds in future preparations for more spice.