Fresh jalapeño, blanco tequila, lime, and a Tajín rim — controlled heat, all flavour.
Capsaicin — the compound that makes chillies hot — is fat-soluble, not water-soluble. In a cocktail, the alcohol in the tequila pulls the capsaicin out of the jalapeño and distributes it evenly through the drink. This is why muddling, not infusing is the right technique: you get immediate, even heat rather than a slow build.
The lime juice's citric acid also helps brighten the jalapeño flavour, cutting through any bitterness and making the spice taste clean rather than harsh. The agave nectar softens the finish.
Add 2 oz fresh watermelon juice to the shaker. The sweetness of watermelon and the heat of jalapeño are one of the best flavour combinations in cocktails right now.
Swap blanco tequila for a smoky mezcal. The smoke from the agave amplifies the jalapeño heat and adds a campfire depth to the citrus.
Blend all ingredients with 1 cup of ice instead of shaking. Mellows the heat slightly and makes it dangerously easy to drink in summer.
Add 3 fresh strawberries to the muddling step alongside the jalapeño. The berry sweetness and the chilli heat play extremely well together.