Santa’s Little Helper by Daphne Oz
This recipe makes enough candied jalapeño slices to make enough cocktails for your next holiday party. If you don't have any monk fruit sweetener, swap in a cup of sugar instead.
Monk fruit sweetener with erythritol
3 medium, sliced
2 fl oz, blanco variety
Unsweetened cranberry juice
2 fl oz, or unsweetened tart cherry juice
2 fl oz, or to desired dilution
Fresh lime juice
2 tsp, or to taste
- Combine the monk fruit sweetener, jalapeños, and 1 cup water in a small saucepan and bring to a low boil over medium high heat. Allow to boil one minute, then remove from heat to cool at least 30 minutes.
- When you’re ready to make your drink, fill a whiskey glass with ice. Add tequila, fruit juice, sparkling water and lime juice to the glass. Top with 1 to 3 teaspoons of the monk fruit- jalapeño simple syrup and stir to combine. Garnish with a few slices of the candied jalapeño slices and enjoy!
- Serving size: 1 cocktail
You can make this cocktail even spicier by making your own jalapeño tequila! Simply add 2 sliced jalapeños and 750mL of your favorite Blanco or Silver tequila to a clean glass jar that you can seal airtight. Cover and let sit in a cool, dark place for 12-24 hours. Strain the mixture through cheesecloth or a fine mesh sieve and discard the chiles and their seeds, and you have perfectly spiced tequila ready to go!