Jalapeno-infused syrup adds just a hint of heat to this Valentine’s Day sipper from Clean Cocktails by Beth Ritter Nydick and Tara Roscioli.
- 2 oz silver tequila
- 1 oz fresh lime juice
- ½ oz unsweetened pomegranate juice
- ½ oz Jalapeno Syrup
- Pomegranate seeds, for garnish
- Lime wedge, for garnish
- ½ cup honey
- ½ cup filtered water
- 1 jalapeño pepper, halved and seeded
Combine tequila, juices and Jalapeno Syrup in a cocktail shaker filled with ice; shake 10 seconds. Strain into an ice-filled rocks glass. Garnish with pomegranate seeds and lime wedge.
Combine honey, water and jalapeno in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer 2 minutes or until honey is completely dissolved, stirring constantly. Remove from heat; let stand 1 hour. Strain; discard jalapeno. Transfer syrup to a Mason jar; refrigerate up to 4 weeks. Makes about 1 cup.