By Doug Scheiding
Savory, spicy and sour. This bubbly cocktail is a triple threat of flavor you'll want to cool off with.
|1 Tablespoon||Traeger Blackened Saskatchewan Rub|
|12 Ounce||blanco tequila|
|24 Ounce||Topo Chico or other sparkling mineral water|
|8 Slices||jalapeño, optional|
When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Cut two of the limes in half and sprinkle with Traeger Blackened Saskatchewan Rub. Place the four lime halves on the edge of the grill grate and smoke for 1 hour. Remove from grill and set aside to cool.
3 Whole limes
1 Tablespoon Traeger Blackened Saskatchewan Rub
Pour some of the rub onto a small plate. Cut the third lime into 1/4 wedges and use the lime to rub the rim of 4 cocktail glasses, turn the glasses upside down and into the rub to salt the rim.
Place several ice cubes into your rimmed glasses and pour 3 ounces tequila, 6 ounces Topo Chico, squeeze the juice of one smoked lime (discard after squeezing), and add one fresh lime wedge to each. If using the jalapeño, add one or two slices to each glass (muddle if desired).
12 Ounce blanco tequila
24 Ounce Topo Chico or other sparkling mineral water
8 Slices jalapeño, optional
Stir to combine and enjoy!
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