Bottle of Mi Campo Blanco tequila beside a jalapeño popper shooter and a jalapeño pepper shot glass on a terracotta surface.
Bottle of Mi Campo Blanco tequila beside a jalapeño popper shooter and a jalapeño pepper shot glass on a terracotta surface.

JALAPEÑO POPPER SHOOTERS

WHAT’S IN IT

1 cup Mi CAMPO Blanco 
1 Fresh Jalapeño
6 oz Pineapple Juice
2 oz Agave Syrup

HOW TO MAKE IT

Start in advance by infusing Mi CAMPO with fresh jalapeño. Cut jalapeño into slices and add 3-5 slices to 1 cup of Mi CAMPO Blanco, depending on your desired heat level. Let sit for 24 hours for best results. In a rush? Simply muddle a slice or two of fresh jalapeño per each shooter. 

To prepare, combine Mi CAMPO, pineapple juice, and agave syrup in a cocktail shaker with ice. Shake to chill and strain to serve. Garnish with a slice of jalapeño or if desired, serve shots in hollowed out peppers.
Find Now