Spicy Rocks 'rita Recipe

Rim glass

Run a lime wedge around the rim of a rocks glass. Spread the coarse kosher salt or Tajín on a small plate and dip the wet rim into it to coat evenly. Set glass aside in the freezer or fill with ice to chill while preparing the cocktail.

Muddle jalapeño

Place 3 jalapeño slices in a mixing glass or shaker. Add the simple syrup. Using a sturdy muddler, gently press and twist the jalapeño slices 6–8 times to release oils and a moderate amount of heat. Avoid pulverizing to keep drink from becoming overly bitter. If you prefer milder spice, remove seeds before slicing or muddle only 2 slices.

Add spirits and lime

Add 2 oz Socorro Reposado, 0.75 oz Grand Marnier, and 1 oz fresh lime juice to the muddled jalapeño and syrup in the shaker or mixing glass.

Fill the shaker with ice (about 1 cup). Shake vigorously for 10–12 seconds until well chilled (the shaker will frost). Fine-strain (using a Hawthorne and fine mesh strainer or a julep strainer plus small sieve) into the prepared rocks glass over fresh ice. Fine straining helps keep jalapeño seeds and pulp out of the finished drink for a smoother texture.

Garnish with a lime wheel on the rim and, optionally, an extra jalapeño slice floated on top for presentation. Taste and adjust: add 0.25 oz agave nectar (or extra simple syrup) if you want it sweeter, or drop an additional jalapeño slice into the drink for more heat.