Tio Siete, tequila cocktail

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.

Tio Siete Tio Siete vert
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

Contents copyright 2014 My Daily Cocktails.


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