Raspberry Picante Paloma Pitchers

• 12 fresh raspberries
• 4 thin slices jalapeno pepper
• 12 ounces tequila (preferably 100 percent blue agave tequila blanco)
• 12 ounces fresh ruby red grapefruit juice
• 3 ounces fresh lime juice
• 3 ounces agave syrup
• 10 ounces club soda or lemon-lime soda
• 1/4 cup kosher salt
• Zest of 1 grapefruit
• Lime wedges, for the glasses

1. Make the cocktails: In a glass pitcher, muddle the raspberries and jalapeno, then fill halfway with ice.
2. Add the tequila, grapefruit juice, lime juice and agave.
3. Take a second pitcher (the same size) and pour one into the other repeatedly to mix the drink together.
4. Top it off with club soda or lemon-lime soda.
5. Make the grapefruit salt: Crush the salt and grapefruit zest together with a mortar and pestle, then spread on a plate.
6. Run a lime wedge around the rim of each glass, then dip the glasses in the grapefruit salt.
7. Fill with the cocktails.
8. Photograph by Kat Teutsch

fresh raspberries, thin slices, tequila, lime juice, syrup, club soda, kosher salt, lime wedges

Taken from www.foodnetwork.com/recipes/guy-fieri/raspberry-picante-paloma-pitchers-recipe2.html (may not work)