Meet your new favorite poolside cocktail. This slushy sipper offers sweet, floral honeydew flavor with a nice slow burn from jalapeño-infused tequila. Jalapeño peppers can vary in heat level from fairly mild to incendiary. If you can manage it, taste the jalapeño before adding to the tequila (barely touch the cut surface to your tongue). If it’s one of the super-spicy ones, you can tame the heat by removing the seeds or using fewer slices to flavor the liquor.
- Yields: 4 servings
- Total Time: 2 hours 10 minutes
Combine tequila and jalapeño in a bowl; let stand 2 to 4 hours. Pour through a small wire-mesh strainer into a bowl. Discard solids.
Place 2 tablespoons lime juice in a shallow dish. Stir together sugar, rind, and salt in a second shallow dish. Dip rims of 4 chilled 8-ounce glasses in lime juice then dip in sugar mixture.
Process infused tequila, honeydew, ice cubes, water, agave syrup, and remaining 3 tablespoons lime juice in a blender until smooth, about 1 minute. Pour evenly into prepared glasses.
This recipe originally appeared on Cookinglight.com.