A Jerry James Stone Recipe
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Ingredients
- 6 grapefruits, 3 cups juiced and remainder for garnish
- 1 cup Tequila
- 1 habanero pepper
- 4 limes, 2 for juice and 2 for garnish
- ¼ cup Grand Marnier
- coarse salt, to rim the glasses
Instructions
- Halve 1 habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.
- Add the habanero slices to 1 cup tequila and let it steep for about three hours, or longer if you really want a kick!
- Slice 5 grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.
- Remove the grapefruits and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.
- Once the tequila is ready, strain out the peppers and combine it along with the grapefruit juice, the juice of 2 limes, 1/4 cup grand marnier, and the remaining 1 grapefruit and 2 limes, cut into slices.
- Serve the margarita on the rocks in salt rimmed glasses and enjoy! Actually, this drink should be enjoyed outside...it will keep you warm!
