The Parlour Trick

Time 3 minutes
Yields Serves 1
The Parlour Trick
(Anne Cusack, Los Angeles Times)

In a cocktail shaker, muddle the jalapeno. Add the tequila, agave syrup and grapefruit juice along with ice. Shake well and strain, serving the cocktail straight up.

Adapted from mixologist Angelo D’Onofrio for the Parlour Room.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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