I really wanted to make a Tequila Tiki drink and I thought the Swizzle would be a good format. I was thinking Corralejo Reposado Tequila but then I was also thinking it’s pepper season and I remembered that this Tequila is really snappy when infused with Jalapeño (or Serrano, Serrano is super tasty too).

Go here for the Jalapeño infused Corralejo Reposado recipe.

I apparently couldn’t live without some version of Rum, so I added my new fave ingredient, Kalani Coconut Rum Liqueur. This stuff is maaaaad tasty: grassy (like a mild agricole), has some notes of chocolate, caramel, and citrus in addition to the obvious Coconut. Kalani is made with 100% Natural Mayan Coconut Rum, has a silky viscosity, a good level of sweetness, and (just like my bottle of Tequila) is from Mexico.

Sooooooo, maybe I really just wanted to make a Mexican Swizzle, mmmmhm. #MexicanPride

The spice and juice set came about because:

1. Grapefruit and tequila are best friends.
2. Lime juice for more tartness and length.
3. Honey cause I knew it would be a match made in heaven.
4. Peychaud’s Bitters for anise and some interesting depth.

Grab either yer swizzle stick or a long barspoon for this one.

Oh and like spanish speakers do, pronounce the J’s in this drink “ha-ha-ha”, then it basically sounds like you’re laughing and will make you feel pumped to try this drink!

Jalajaja Swizzle

• 2 1/2 oz Jalapeño infused Corralejo Reposado Tequila
• 1/2 oz Kalani Coconut Rum Liqueur
• 1 oz White Grapefruit Juice
• 1/2 oz Lime Juice
• 1/2-3/4 oz Honey Syrup*
• 2 dashes Peychaud’s
• Garnish: candied Ginger, Mint sprig

Add ingredients to large Tiki mug, add cracked or crushed ice and swizzle til the glass has started to frost and everything seems to have combined. Add a lil more ice on top if needed and garnish.

*Depends on how sweet you want it. I tried it both ways and was honestly not sure which one I liked better.

Salud and may your Tequila Tiki experiments be awesome!