Spicy Senorita Recipe
Tequila, Pink Grapefruit Soda, Green Chili, Salt
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Ingredients
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Cocktail
Method
Cocktail
Prepare the glass
Run a lime wedge around the rim of a highball or rocks glass. Spread the coarse salt on a small plate and dip the glass rim into the salt to create a salted rim. Set the glass aside.
Muddle chile
Slice the green chile in half lengthwise. Remove seeds for less heat or leave some for extra spice. Place one half (or a 1–2" strip if using a serrano) in a cocktail shaker or mixing glass and gently muddle 6–8 times to release oils and flavor. If you prefer more heat, muddle the other half briefly as well.
Build the cocktail
Add the blanco tequila, fresh lime juice, and simple syrup to the shaker with the muddled chile. Fill the shaker with ice, secure the lid, and shake vigorously for 10–12 seconds to chill and dilute slightly.
Assemble
Fill the prepared glass with fresh ice. Strain the shaken mixture into the glass over the ice, using a fine strainer if you want to catch small chile bits. Top with the chilled pink grapefruit soda, pouring gently to retain effervescence. Stir once gently with a bar spoon to combine.
Garnish and serve
Thread or rest a grapefruit wheel or wedge on the rim. If you like an extra chile aroma, float a thin slice of the green chile on top. Serve immediately.