With the weather in Brooklyn so perfect these days, the Barry and myself are sauntering into the great outdoors, firing up the BBQ and eagerly gearing up for summer. The perfect time for Jalapeno-infused grapefruit margaritas.

 

Infusing the tequila with jalapeno is quick and easy, and lends a pleasant herbaceousness—you can really taste the flavor of the pepper. It also gives the drink just the right spike of heat. Using naturally sweetened ruby red grapefruit juice eliminates the need to add sugar. If you like, rub a grapefruit wedge around the lip of the glass and dip the rim in salt or sugar.

Makes 4 servings

 

1 cup white tequila

2 cups sweetened ruby red grapefruit juice

1 jalapeno pepper, seeded, ribbed and chopped

Ruby red grapefruit, cut into wedges, then into half-wedges, and notched

Put the jalapeno slices into the tequila, and infuse for one hour (longer if you like it spicier). Strain jalapenos and discard, or keep a little for garnish.

 

If you’re sugaring the rims of the glasses, moisten them with a section of grapefruit and dip into sugar. Combine infused tequila and grapefruit juice in a shaker; shake over ice and strain into a chilled margarita or martini glass, or just pour over rocks in a highball. Garnish with a few small jalapeno chunks and a wedge of grapefruit.

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