- 1.5 kg3 lb mixed citrus, halved
- 1 habanero pepper
- 750 mLFifth of tequila
- Jalapeño peppers (optional)
About a week ahead of time, slice your pepper and drop it into the bottle of tequila to infuse. Taste it daily1, and pull the pepper once you’re happy with the spice level. The goal isn’t to make the tequila hot exactly, but to leave a nice tingle on the tongue.
Halve each citrus. Grill them cut-side-down over high heat until grill lines are clearly visible, about a minute. Allow them to cool, then juice them. Run the juice through a sieve to remove any seeds.
Mix the juice one-to-one with tequila. If it’s too sour, add sugar or agave to taste – and remember to buy fewer lemons next time!
Serve on the rocks. Garnish with grilled jalapeño slices. Makes about a dozen drinks.
Peppers vary widely! Sometimes you’ll be done infusing after one day. Other times it’ll take the full week. ↩