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  • Sliced pickled jalapeños (brine and sliced peppers) from the bottom of the jar
  • 2 ounces tequila
  • 4 ounces spicy veggie juice (I use Spicy Hot V8)
  • 1/2 ounces Worcestershire sauce
  • 1/2 ounces fresh lime juice
  • 1/2 teaspoon lime zest
  • 2 dashes Tabasco
  • Celery salt and pepper to taste
  • Cilantro, celery stalk and Spanish olive, to garnish


Serves: 1 cocktail


Add all ingredients to jalapeño jar. Add ice, cover with lid and shake. Remove lid, garnish with cilantro, celery and olive. Serve with a straw.


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