Jalapeño gives this classic daiquiri a Brazilian twist, says Joseph Brooke, former director of spirits at the Edison in Los Angeles.
Serves 1


  • 2 slices fresh jalapeño
  • 1/2 ounce maraschino cherry liqueur
  • 1/2 ounce orange liqueur
  • 2 ounces aged cachaça
  • 3/4 ounce lime juice
  • Maraschino cherry, for garnish


Lightly muddle the slice of jalapeño with the maraschino and orange liqueurs. (The longer you muddle the pepper, the more spicy the cocktail will be.) Add all other ingredients and shake over ice. Strain into a chilled cocktail glass, making sure no seeds or bits of pepper make it into the drink. Rub a slice of jalapeño around the glass rim. Garnish with a cherry.


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