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Jalapeño Tequila Cocktail

Alright. Tequila…so I have a love-hate relationship with tequila. I love the idea of it. I hate how it leaves me feeling the next day. But some people can take it way better than I can. And it is for you folks for whom this post is intended. 

Tequila by itself? Not bad. Jalapeño infushed tequila? Now we’re talking. And making that jalapeño tequila into a cocktail that will surely impress your friends? No problem! Enjoy…responsibly. 😉

Heads up: This tequila is STRONG. Go easy!

Directions:

How to Infuse:

  1. Place jalapenos in an 16 oz ball jar. 
  2. Fill jar with silver clear tequila (brand does not matter – if there is one you like!). 
  3. Seal lid and store in a cool place (does not need to be refrigerated). 
  4. 24 hours later your alcohol will be infused.
  5. Combine vodka, ice and tonic in a glass. Stir.
  6. Garnish with 4 to 5 jalapeno slices from your infused jar.
RECIPE FROM ADIA BENSON
Adia Benson, known as Addie, was born and raised in Minnesota, where she spent cold winters playing hockey on her frozen over backyard and summers on her brother’s soccer team (the girl is competitive!). Although her career took her to a kitchen, she has remained a sports fan and finds any opportunity to host friends and family around a game. She has worked for the likes of Thomas Keller, Martha Stewart and in culinary innovation for two years at gravitytank in Chicago. She currently lives in Lake Forest, IL with her fiancé, Alex, and puppy, Paisley, and works at Prime Publishing overseeing the production of culinary content for web platforms and testing recipes that will be published in cookbooks beginning in 2017. Addie also runs Addie’s Confetti Kitchen, where, for the next month, she’s helping us make March Madness eats effortless, appetizing, and a whole lot of fun for everyone!

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