Here’s a weekend brunch drink incorporating a little peppery heat, a dose of seasonal citrus, some tequila, and an English gin-based, herb-infused “Cup.” The jalapeno pepper used here is on mid to higher heat scale. This drink should strike the right note with huevos de ranchero. Serves 6.
1 jalapeno chile, stemmed, seeded and membrane removed, cut into 1/2-inch dice
9 clementines, juiced
9 ounces tequila
4 ounces Pimm’s No. 1 Cup
Chilled soda water
Haul out the blender, drop in the jalapeno and add the clementine juice. Pulse and then puree for 15 seconds. Strain through a fine mesh sieve into a pitcher half-filled with ice. Add tequila and Pimm’s. Stir well to combine. Divide between 4 highball glasses. Top with soda. Stir. Garnish with a wedge of clementine.
Want to know more? Pimm’s cups
Tasting notes: Virtuous brunch booze.
Tomorrow: Sunday Funday
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