In the early 2000s, my sister and brother liked a stand-up comedian by the name of Russell Peters, who used to do a routine on children of mixed heritage. Growing up with a Greek father and a mother of Swedish ancestry, we’d often joked if we were Greekish or Sweek. One of Russell Peters’ jokes was what do you call a baby of Dutch and Filipino heritage? A jalapeno!
That joke rang in my head as I mixed up jalapeno-infused lemonade. Zesty and tart, it’s a trip for your taste buds. Here’s how to make it:
Slice a jalapeno into rings (the seeds are extra spicy so keep or toss the seeds according to your tolerance)
Drop the jalapeno rings (and seeds?!) into your favorite lemonade (I used Newman’s but you can squeeze your own if you’re not as lazy as me)
You can drink it immediately, but it’s even better if you muddle the jalapenos and let the flavors infuse the lemonade overnight.
Really want to go wild? Tequila does the trick. It cuts the tartness of the lemon and pairs well with the spiciness of the jalapeno.