Citrus & Spice Cocktail

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citrus and spice cocktail

With tequila, chiles, and fresh grapefruit juice, this spicy drink smacks of South Texas. But ginger syrup takes it closer to Asia. For a sexy rim, mix together a 1:1 combo of fine sea salt and demerara or brown sugar on a plate. Run a lime wedge around the rim of the glass, then dip the rim in the salt-sugar mix to coat.


  • 2 ounces Chile Citrus Tequila (see Notes)
  • 1/2 ounce Ginger Syrup (see Notes)
  • 2 ounces freshly squeezed grapefruit juice
  • Crushed ice
  • Soda water


  1. Pour the infused tequila, ginger syrup, and grapefruit juice into a shaker tin.
  2. Add the ice and shake vigorously for 10 seconds.
  3. Strain over crushed iced in a tall collins glass.
  4. Top with the soda water.


  • Chile Citrus Tequila: Combine 12 ounces of 100% blue agave Blanco tequila, 2 whole Thai chiles, 3 swaths of lemon zest, and 3 swaths of lime zest in a mason jar (or right in the tequila bottle). Seal and infuse for 12 to 24 hours, or indefinitely for serious flavor.
  • Ginger Syrup: Combine 1 cup water, 1 cup organic cane sugar, and 7 slices of fresh ginger (about 1-inch diameter each) in a saucepot. Simmer over medium heat until syrup thickens (8 to 10 minutes), then strain and cool. Use immediately or refrigerate for up to 1 month.

*Recipe adapted from The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Check out the book here!

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