issue 29// vol 47 life & style // no. 17

1. Score one 1/4 lime,
salt small plate. To
score is to cut a slit
through the middle of
the lime’s pulp. This is
traditionally done so
that the lime wedge
fits on the rim of the
glass as a garnish. A
scored lime can also
be used to rim the
glass with lime—this is
what we are going to
do in this recipe.

2. Rim glass with a
scored lime wedge;
do not worry if pulp
sticks to the glass.

3. Turn the glass
upside down into your
small salted plate.
Move glass around
until the entire rim is
salted. The lime juice
and pulp will help the
salt stick to the rim.

 

 

 

 

4. Cut two limes in
half.

5. Place ice and two
ounces of tequila into
the shaker cup.

6. Use a lime
squeezer to squeeze
lime juice from both
limes into a shaker
cup. Alternatively,
you can squeeze the
limes with a hand.

 

7. Dice a fraction

of the jalapeno,
depending on how
much spice you like,
youcandoa 1/4...
even a 1/2 if you can
handle a lot of spice.
Add these jalapeno
bits to the shaker.

 

8. Shake shake shake! Shake the shaker for 30 seconds or
until the outside gets frosty and cold to the touch.

9. Pour the entirety of
the shaker's contents
into your salt-rimmed
glass (you can strain
it if you would like,
but | have just left
mine as is). The ice
will probably be quite
melted by now—but
no worries.

10. Add fresh ice into
the glass.

11. Layer Clamato
into the remainder of
the glass.

12. Throw some
scored limes on the
side and jalapefo on
top, and you're good
to go!

*Variations: for extra
spice, add diced
jalapeno to the salt
when rimming your
glass