3 Tequila Cocktails to Spice Up Your Summer

The Seasonal Cocktail author Jason Hedges, Beverage Director at Laurent Tourondel Hospitality offers some spicy tequila recipes to spice up your summer nights.

Honey Badger

Also available on the menu at The Vine in New York City

Ingredients:

• 2 oz Pomegranate and Jalapeño Infused Milagro Reposado Tequila*
• 3/4 oz Lime Juice
• 1/2 oz Cointreau
• 1/2 oz Honey Syrup**

Preparation: Shake all ingredients and strain into a rocks glass with a lime wheel and large cube of frozen pomegranate juice.

*Pomegranate And Jalapeño Infused Tequila

Combine 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila. Let infuse for 1 to 2 days, stirring or agitating occasionally. Strain and bottle.

**Honey Syrup

Use a 2 to 1 ratio of honey to water. Simmer over medium heat until the honey dissolves. Bottle and refrigerate.

Laguna Blanca

Ingredients:

• 2 oz Thai Chili Infused Milagro Tequila*
• 1 oz Fresh Coconut Puree
• 1/2 oz Cointreau
• 1/2 oz Lemongrass Syrup**
• 3/4 oz Lime Juice

Preparation: Shake all ingredients and strain into a salt-rimmed rocks glass with 1 large ice cube. Garnish with a kaffir lime leaf.

*Thai Chili infused Tequila

Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then strain and bottle.

**Lemongrass Syrup

In a saucepan, add 1 cup of chopped lemongrass for every quart of simple syrup. Simmer over medium heat for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate.

Sangre de Remolacha

Ingredients:

• 2 oz Jalapeño Infused Patrón Silver*
• 3/4 oz Lime Juice
• 1/2 oz Cointreau
• 1/2 oz Thyme Syrup**
• 1 bar spoon Fresh Beet Puree***

Preparation: Shake all ingredients and strain over an ice-filled rocks glass.
Garnish with a sprig of thyme.

*Jalapeño Infused Patrón

Combine 2–3 seeded and sliced jalapeños with 1 liter of tequila. Let infuse for 2 days, stirring or agitating occasionally. Strain and bottle.

**Thyme Syrup

In a saucepan, add 12 thyme sprigs for every quart of simple syrup. Let simmer for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate

***Beet Puree

Ingredients:

• 2 Lb Fresh Beets, Peeled And Roughly Chopped
• 1 Piece Ginger Root, Peeled And Thinly Sliced
• 1 Tsp Ground Coriander
• 1 Tsp Salt
• 1 Tbsp Olive Oil
• ¾ Tsp Orange Zest
• Finely Grated
• 3 Tbsp Orange Juice
• 1 Tbsp Apple Cider Vinegar

Preparation:

• Scatter beets and ginger on an aluminum foil–rimmed baking sheet. Sprinkle them with coriander and salt and drizzle with olive oil.
• Cover with another sheet of aluminum foil and seal the edges to form a packet.
• Place in a 425-degree preheated oven and bake for 30 minutes.
• Remove from heat and let the beets steam in the foil packet for 10 minutes.
• Unwrap the packet and transfer beets, ginger, and any juices into a blender or food processor.
• Puree with zest, juice, and vinegar until smooth.