Spicy Blood Orange Mocktail

There’s festivity to be found in citrus indulgences when the days turn crisp and chilly. This spicy blood orange mocktail heats things up from the inside out with tart-sweet juice, honey jalapeño syrup, and a smoky chipotle salt rim. Maple and pumpkin are the comfort flavors of the moment, but blood orange reminds us of the bite to autumn days, particularly when paired with chile pepper heat.

After the wind whips you about, come inside and tame the chill with this spicy drink. If you decide to make a pitcher instead, scale up the recipe below based on the number of guests, as each makes one drink.

Ingredients

2 thinly sliced jalapeño rounds (seeds removed)
½ ounce lime juice
2 ounces blood orange juice
1 ½ ounces honey jalapeño syrup (recipe below)
1 ½ ounces seltzer
Lime and chile salt (recipe below) for rim

Honey Jalapeño Syrup

1 cup water
½ cup honey
1 jalapeño

Chile Salt

1 teaspoon kosher salt
½ teaspoon chipotle powder

Begin by making the honey jalapeño syrup for the mocktails. Cut off the jalapeño stem, slice pepper into quarters, and remove seeds. Heat the water and honey over medium heat and stir until the honey is dissolved. Add the jalapeño pieces and allow to steep for one hour off the heat. Remove jalapeño pieces.

Prepare a glass by rubbing the rim with a wedge of lime or dipping it into a small dish filled with lime juice. Next dip the wet rim into a small dish with the prepared chipotle salt mixture.

For each drink, muddle two thinly sliced rounds of jalapeño in the bottom of a glass with the lime juice. Add the blood orange juice and honey jalapeño syrup. Stir and top with ice. Add the seltzer and give the drink a brief, gentle stir. Garnish with additional jalapeño for even more heat.

For a proper margarita, simply replace the seltzer with tequila.