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2 oz Blanco Tequila
1 oz Fresh lime juice
1 oz Blood orange juice (gives it that deep red hue)
1/2 oz Agave nectar
2 slices Fresh jalapeño
Garnish: Chili-salt rim and a blood orange wheel
Run a lime wedge around the rim of a rocks glass and dip into chili-salt (Tajín works great).
In a shaker, muddle the jalapeño slices with the agave nectar.
Add the tequila, lime juice, blood orange juice, and ice.
Shake vigorously.
Double-strain into the prepared glass over fresh ice.
2 oz Blanco Tequila
1 oz Fresh lime juice
1 oz Blood orange juice (gives it that deep red hue)
1/2 oz Agave nectar
2 slices Fresh jalapeño
Garnish: Chili-salt rim and a blood orange wheel
Run a lime wedge around the rim of a rocks glass and dip into chili-salt (Tajín works great).
In a shaker, muddle the jalapeño slices with the agave nectar.
Add the tequila, lime juice, blood orange juice, and ice.
Shake vigorously.
Double-strain into the prepared glass over fresh ice.
2 oz Blanco Tequila
1 oz Fresh lime juice
1 oz Blood orange juice (gives it that deep red hue)
1/2 oz Agave nectar
2 slices Fresh jalapeño
Garnish: Chili-salt rim and a blood orange wheel
Run a lime wedge around the rim of a rocks glass and dip into chili-salt (Tajín works great).
In a shaker, muddle the jalapeño slices with the agave nectar.
Add the tequila, lime juice, blood orange juice, and ice.
Shake vigorously.
Double-strain into the prepared glass over fresh ice.