Made with Blanco 80
Blanco Picante
Spicy • Zesty • Crisp·Perfect for: Spice Lovers
Lime, jalapeño, and an optional Tajín rim.
Ingredients
- 2 oz Yéyo Blanco
- 0.75 oz lime juice
- 0.5 oz simple syrup
- 2–3 jalapeño slices
- Optional Tajín rim
- Lime wedge
Make it
- 01
Muddle the jalapeño in a shaker.
- 02
Add tequila, lime, syrup, and ice; shake.
- 03
Strain over ice in a Tajín-rimmed glass and garnish.
About Blanco Picante
Heat, built in the shaker.
Blanco Picante gets its heat straight from fresh jalapeño, muddled in the shaker before the Yéyo Blanco, lime and simple syrup go in. Blanco works well here: its cooked agave, citrus and pepper notes carry through the chile, while the lime and a little syrup keep the heat bright rather than harsh. The Tajín rim is optional and adds a salty, chile-lime edge.
Also try Spicy Watermelon MargaritaAlso try High Voltage MargaritaAll Cantina cocktails
Quick answers
Questions, answered.
How do I make Blanco Picante more or less spicy?
Adjust the jalapeño within the recipe's two to three slices, and muddle gently for a softer kick or firmly for more heat. Leaving off the optional Tajín rim also tones it down.
