Late August is pepper harvest time here at the Lounge. One of the few maxims of all the old cocktail Masters is to utilize fruits in season, so let's try a jalapeño muddle. Unfortunately, jalapeños pair wonderfully with an out-of-season fruit - strawberries. We can use strawberry puree though, which is a great thing to have in your freezer anyway.
Holly's Originals Series
2 ounces tequila (use añejo for more body)
2 ounces strawberry puree
1/2 ounce freshly squeezed lemon juice
1 jalapeño pepper
Cut the pepper lengthwise for broad cuts. Cut into inch-wide pieces. Most hot peppers store their heat in their seeds or membranes, so include these in your cuts if you like it hot! Place the pepper chunks in a rocks glass and pour in the puree. Muddle. Add lemon juice and tequila. Stir with a bar spoon. Strain liquid into a stirring glass or other container, keeping the pepper chunks and puree in the rocks glass. Add crushed ice into the rocks glass on top of the fruit. Pour the drink's liquid back into the rocks glass through the ice. Granish with a strawberry, jalapeño, or lemon.