Spicy Grapefruit Margaritas with Jalapeño-Infused Ice

• 2 jalapeños, sliced and divided, keep seeds for extra spice
• 2 grapefruits, juiced
• 2 limes: 1 juiced + 1 halved to salt the glass rims
• 1 cup tequila
• 1/4 cup Cointreau
• 2 tbsp honey (agave nectar for vegan)
• Ice for the cocktail shaker
• 1 tbsp cayenne
• 1 tbsp salt

Step 1

Prepare the jalapeño ice cubes. The night before you plan to drink the margaritas, take a square ice mold and fill each square almost full with water. Take one of the sliced jalapeños, and place a few pieces per square in the mold. Ensure that the squares in the mold are not full, as water expands as it freezes. Freeze overnight. 

Step 2

Place the grapefruit juice and juice of 1 lime in a cocktail shaker or large mason jar, along with the tequila, Cointreau and honey. Fill with ice and shake until mixed.

Step 3

Pour the cayenne and salt on a small plate. Run 1/2 lime around the rim of each glass to wet. Then turn the rim of the glass to the plate and turn in a circle to salt the rims. Place one square jalapeño ice cube in each glass. Strain the margarita into each glass. If you’d like more spice, place slices of the final jalapeño in each glass to serve.