Mixologist Jacques Bezuidenhout prefers using Quady Winery's Elysium Black Muscat for this spicy drink. He loves its deep, round sweetness, rosy scent and lychee-like flavor with the jalapeño's heat.
Glassware Guide More Wine Cocktails
2 thin jalapeño slices, seeded
1 ounce white peach puree, or 1 1/4 ounces peach nectar or juice
1/4 ounce fresh lime juice
1 3/4 ounces blanco tequila
3/4 ounce Muscat
1 lime wheel, for garnish
How to Make It
In a cocktail shaker, muddle the jalapeño slices with the peach puree and lime juice. Add ice and the tequila and Muscat and shake well. Strain into an ice-filled rocks glass and garnish with the lime wheel.
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