Jalapeño Paloma

Jalapeño Paloma
Serves 20 (in 10 oz. rocks glasses, filled halfway with ice)

4 c tequila
8 large jalapeno peppers
1 ½ c lime juice (I like Nellie & Joe’s Key Lime juice)
½ t fine grain salt
5 c 100% pink grapefruit juice
1 ½ c agave nectar
3 c club soda
2 limes, for serving

Wearing gloves, slice the ends off of the jalapeños and discard, then slice them into thin rounds. Transfer the peppers to a large glass container and pour 4 cups tequila over top.  Allow this mixture to set in the refrigerator overnight.  

In a gallon jug (using a funnel), pour 4 cups of tequila, sifting out jalapenos with a mesh sieve and saving for later use.  Add 1 ½ cups lime juice, 5 cups pink grapefruit juice, 1/2 teaspoon salt, and 1 ½ cups agave nectar.  Place cover on jug and shake until the agave nectar dissolves.  Right before serving, carefully add 3 cups club soda, cover jug, swirl gently, and pour into a serving pitcher or punch bowl.  Garnish with sliced limes and serve ice on the side.  Keep the tequila soaked jalapenos in a bowl on the side for guests who love some extra kick!

Jalapeño Paloma