Spice and Smoke

  • Level: Easy
  • Total: 55 min (includes infusing time)
  • Active: 10 min
  • Yield: 1 drink
Save Recipe


1 jalapeño pepper, quartered, plus 3 slices for garnish (2 jalapeños)

1/2 cup sugar 

2 ounces mezcal 

3 ounces grapefruit juice 

3 ounces club soda 


  1. Combine the jalapeño quarters, sugar and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes. Set aside to infuse for about 45 minutes, depending on how spicy you want the syrup. Strain and discard the jalapeños.
  2. In a tall glass filled with ice, combine the mezcal, grapefruit juice and 1 ounce of the jalapeño syrup. Top off with the club soda. Give the drink a quick stir, then drop in the jalapeño slices and serve with a straw.

Cook’s Note

Refrigerate the extra jalapeño syrup in an airtight container and save for another use.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Barbecue-Spice Nuts

Sixteen Spice Smoked Chicken

Sixteen Spice Smoked Chicken

Whisky BBQ Chicken and Secret Spice Rub

Bourbon BBQ Chicken with Sixteen Spice Rub

7-Spice Garlic BBQ Short Ribs

7-Spice Garlic BBQ Short Ribs

Spice Wizard's Sweet Herb and Jack Barbecue Sauce