Diabolita
Jalapeño-infused tequila gives this fruity and refreshing cocktail a spicy kick!
Ingredients
2 parts jalapeño-infused tequila
2 parts grapefruit juice
2 parts passion fruit juice
1/2 part ginger-infused hibiscus syrup (or substitute pomegranate juice)
1/2 part freshly squeezed lime juice
For one cocktail, one part = one ounce.
Directions
Combine all ingredients in a cocktail shaker with ice and shake. Serve on the rocks and garnish with sliced lime.
Jalapeño-Infused Tequila: Remove stems and slice two jalapeños in half. Remove the seeds, or leave them if you’re feeling spicy. Add to a pint jar and fill with your favorite tequila (silver works great here). Scale the ratio to your desired batch size. Seal and allow to infuse for four days (longer won’t really hurt or help). Strain out solids before storing or serving.
Ginger-Infused Hibiscus Syrup: Brew 1 tablespoon hibiscus flowers per 1 cup water. Pour hibiscus tea into a saucepan and add one inch of peeled and thinly sliced ginger root. Simmer on low heat for 20 minutes. Strain and discard solids. Measure amount of liquid, add equal parts (by volume) of sugar and simmer until fully dissolved. Cool before serving, or store in the refrigerator.
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