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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Forget the mezcal. Use this chile-infused tequila in Margaritas and Palomassalt-rimmed cocktails made with tequila, lime juice, and grapefruit soda. Ingredients:
2 jalapeños, stemmed |
2 cups tequila blanco |
1 cup fresh lime juice |
1/2 cup agave syrup (nectar) |
Directions:
1. Grill, broil, or roast jalapeños over a gas flame, turning frequently, until soft and charred. Stem and chop chiles.
2. Transfer chiles and seeds, if using, to a jar. Add tequila and let sit for 1 hour. Strain mixture through a fine-mesh sieve into a medium pitcher; discard solids in sieve. Stir in lime juice, agave syrup, and 2 cups ice (to chill and dilute). Let stand, stirring occasionally, until ice is melted. Divide gimlet among chilled glasses.
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