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  • 1/4 cup tequila blanco
  • 1 jalapeño, thinly sliced
  • 1 1/2 cups grapefruit juice
  • 1/2 cup sugar
  • 3/4 cup water
  • 1 tablespoon Mexican chili powder or 2 tablespoons Tajin
  • 1 tablespoon kosher salt


Serves: 6 pops


Combine tequila and jalapeño slices in a large pitcher and let sit about 30 minutes (if you’re just not that into spicy margs, you can skip this step).

Remove jalapeños from tequila and add grapefruit juice, sugar and water. Stir to blend and pour into cone-shaped paper cups (you can find them on Amazon) because they like, you know, kind of look like a margarita cup—work with me here. You can stand them up in cups to keep them from tipping over.

Freeze until they’re about 40% frozen, at least one hour. Insert a popsicle stick in each cup and return them to the freezer until they’re super solid, at least four hours.

While those are freezing, mix the chile powder and salt together (like a salt rim, get it?). If using Tajin, no need for the salt.

When the time comes, unmold by peeling paper cones off. Roll the top half of the popsicle into the chile salt or Tajin before serving.