Rita Diablo

• 1 ounce chile-infused tequila
• 1 ounce Grand Marnier
• 1 12 ounces prepared sweet-and-sour mix
• 3 ounces tamarind nectar
• margarita salt, for garnish
• additional prepared sweet-and-sour mix, for garnish
• red jalapeno chile, slices for garnish
• 2 serrano peppers, for infusing the tequila

1. To make the infused tequila, use an inexpensive white tequila like Hornitos.
2. Open the bottle, pour out about 1-1/2 ounces to make room for the serrano peppers, and drink the tequila shot.
3. (It's part of the recipe!)
4. Slice the 2 serrano peppers in half lengthwise and stuff them into the bottle of tequila.
5. After 2 days, strain the tequila and remove the peppers.
6. To make the cocktail, pour a small amount of sweet & sour into a bowl and dip the edge of a 12-ounce highball glass into the mix and then into the margarita salt and shake off the excess.
7. Fill the glass with ice, and then pour the tequila, Grand Marnier, sweet & sour and Tamarind nectar into the glass in the order given.
8. Cut a slit into one edge of a jalapeno pepper slice and garnish glass with pepper.
9. Prep time does not include time to infuse tequila.

tequila, grand marnier, tamarind nectar, salt, additional prepared sweet, red jalapeno chile, serrano peppers

Taken from www.food.com/recipe/rita-diablo-361449 (may not work)