Spicy Rita Recipe

Prepare glass

Choose an old-fashioned or rocks glass (8–10 oz). Pour Tajín and optional coarse salt onto a small shallow plate and mix evenly.

Wipe the outside of the glass with a lime wedge and run the wedge around the inside rim to moisten it. Invert the glass and press the rim gently into the Tajín mixture to coat. Set the glass aside.

In a cocktail shaker, add 2 fresh jalapeño slices. Muddle gently 2–3 times to release a mild amount of heat and jalapeño aroma. (For more heat, muddle longer or include seeds.)

Add 2 oz Lunazul® Blanco Tequila, 0.75 oz Triple sec, 0.75 oz fresh lime juice, 0.5 oz fresh lemon juice, and 0.5 oz organic agave nectar into the shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is very cold and slightly frosted.

Using a fine strainer (or double strain if you prefer no jalapeño bits), strain the cocktail into the prepared Tajín-rimmed glass over fresh ice. If you want a slighter smoky appearance and more dilution, pour over one large ice cube; for a more aromatic, chilled drink use crushed ice.

Garnish with a thin jalapeño slice floated on top and a lime wedge on the rim. Optionally, express a lime peel over the drink to add citrus oils.

Serve immediately. Provide a small spoon or straw so the guest can stir if they want more jalapeño infusion.