6 ounces fresh lime juice plus 1 lime wedge, for the rims
1 tablespoon confectioners' sugar
Handful celery leaves
1 jalapeno, thinly sliced
16 ounces tequila
8 ounces orange liqueur
Kosher salt, for the rims
Photograph by Tina Rupp
This recipe has been updated and may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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