Makes 4 - 6
8 ounces silver tequila
2 red chili (or jalapeno) peppers
6 ounces fresh squeezed blood orange juice
2 ounces fresh squeezed lime juice
6 ounces Cointreau or Grand Marnier
Flakey sea salt for glass rim
Chili flakes for glass rim
Blood orange slices
Pour the tequila into a glass jar or container with tight fitting lid. Slice the peppers and drop into the tequila. Seal and allow to steep for 30 minutes to 1 hour. If you want it spicier, steep longer, but we recommend tasting to check the heat level after one hour. Scoop out the pepper slices or pour through a fine mesh sieve.
If you’re serving a crowd, prepare this in a pitcher by combining the chili-infused tequila with blood orange juice, lime juice and Cointreau. Store in fridge until very cold.
Otherwise, in a cocktail shaker, combine the chili-infused tequila with blood orange juice, lime juice and Cointreau. Throw in a few ice cubes and shake it like a polaroid picture. Run a lime wedge around the rim of a glass and then dip the glass in a plate of sea salt. We added chili flakes to our sea salt because we’re spice ninjas! Serve with blood orange garnish.