Erin's El Corazón

Rhiannon Enlil, Erin Rose, New Orleans / July 2013

This recipe originally appeared in Diving in New Orleans, July/August 2013.

Jalapeño lime syrup:

  • 12 limes
  • 2 cups superfine sugar
  • 2 jalapeño peppers

Peel limes; muddle peels into two cups of super fine sugar; rest for 30–45 minutes. Muddle two sliced jalapeños; dd peppers to two cups of water in a saucepan; bring to boil for 5 minutes. Stir hot jalapeño water into lime sugar until dissolved and then strain into a bottle; chill. When cool, cap and keep refrigerated for up to three weeks.

Assembly:

  • 1 1/2 oz. tequila
  • 3/4 oz. jalapeño lime syrup
  • club soda
  • mint sprig

Combine tequila and syrup in highball with ice. Top with soda water and garnish with a mint sprig.