Week 34 • 22 June 2017
Jalapeno PalomaServes 20 (in 10 oz. rocks glasses, filled halfway with ice)4 c tequila8 large jalapeno peppers1 ½ c lime juice (I like Nellie & Joe’s Key Lime juice)½ t fine grain salt5 c 100% pink grapefruit juice1 ½ c agave nectar3 c club soda2 limes, for serving
Wearing gloves, slice the ends off of the jalapeños and discard, then slice them into thin rounds. Transfer the peppers to a large glass container and pour 4 cups tequila over top. Allow this mixture to set in the refrigerator overnight. In a gallon jug (using a funnel), pour 4 cups of tequila, sifting out jalapenos with a mesh sieve and saving for later use. Add 1 ½ cups lime juice, 5 cups pink grapefruit juice, 1/2 teaspoon salt, and 1 ½ cups agave nectar. Place cover on jug and shake until the agave nectar dissolves. Right before serving, carefully add 3 cups club soda, cover jug, swirl gently, and pour into a serving pitcher or punch bowl. Garnish with sliced limes and serve ice on the side. Keep the tequila soaked jalapenos in a bowl on the side for guests who love some extra kick!
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