Mexican Vacation Recipe

Prepare the rim

Run a lime wedge around the outside rim of a rocks or coupe glass. Pour the coarse sea salt or Tajín onto a small plate, then lightly dip the glass rim into the salt to coat. Set the glass aside.

Make jalapeño-lime juice

In a small jar or shaker, combine 1 oz fresh lime juice and the 3 jalapeño slices. Muddle the jalapeño slices gently for about 15–20 seconds to release bright heat and oils—avoid pulverizing seeds if you want milder heat. Let steep for 1 minute, then strain the mixture through a fine mesh strainer into a small measuring cup to collect approximately 1 oz of infused lime juice. Discard solids.

Combine cocktail ingredients

In a cocktail shaker, add the 2 oz Corazón Reposado tequila, 0.5 oz Cointreau, the strained jalapeño-lime juice (≈1 oz), and 0.5 tsp low-calorie agave nectar. Add 5 ice cubes to the shaker.

Shake and chill

Shake vigorously for 12–18 seconds until the outside of the shaker feels cold and properly diluted (a slight frost will form). This chills and integrates the ingredients while softening the alcohol bite.

Strain and serve

Fill the prepared glass with about 1 cup fresh ice. Double-strain the shaken cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch jalapeño bits and ice shards.

Garnish and finish

Float a thin jalapeño slice and a lime wheel or wedge on the top of the drink. Serve immediately with a short straw so the drinker can control the heat. Adjust to taste: if you want it sweeter, stir in an additional 1/4 tsp low-calorie agave; for more heat, muddle an extra jalapeño slice into the shaker next time.