Makes 2 drinks
- ¼ cup fresh zucchini juice (see note, below)
- ¼ cup lemon juice, preferably from a Meyer lemon
- 1 Tbsp. agave syrup
- ¼ cup roasted-jalapeño-infused tequila
- ¼ cup fresh tangerine juice (from about 2 tangerines)
Total time: 30 minutes (Plus 1 to 3 days for infusing tequila)
In a cocktail shaker, combine all ingredients and add ice. Shake well. Strain into 2 chilled martini glasses and serve.
NOTE: To make zucchini juice, use a juice extractor. Alternatively, coarsely chop 1 zucchini and place in a blender or a food processor fitted with a metal blade. Puree, then strain through a fine-mesh strainer.
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