Here’s another fun cocktail that makes use of the jalapeño-infused tequila. As I had mentioned in Da Bomb, the absence of triple sec in favor of Chambord Liqueur no longer made it a margarita.
I hope you enjoy this creation.
1-1/2 oz jalapeño-infused tequila
1 oz Chambord Liqueur
2 oz raspberry coulis*
1.Fill a cocktail shaker with ice and pour the all the ingredients into the shaker.
2.Shake the mixture until liquids are fully blended.
3.Pour mixture into an old-fashioned glass filled with ice.
*Regarding the raspberry coulis (a thick sauce made of vegetable or fruit), it is best made ahead. While it’s super-easy to make, it requires some patience as you must sieve the seeds liquefied raspberry. There are several recipes online to make the coulis. I used the one at food.com for my coulis.