Bartender Cocktail: Jason Katsoulis of 3030 Ocean's Playing With Fire | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Cocktails & Spirits

Bartender Cocktail: Jason Katsoulis of 3030 Ocean's Playing With Fire

Tequila is great in pretty much every form: margarita, la paloma, on the rocks, straight up, shots, out of the bottle.

We'll drink it however it comes.

While the sweet juice of the agave gods stands up perfectly well on its own, every now and then, we like to take it in with a bit of a kick.

From tropical flavors to cocoa to jalapeno, infused tequila -- and every other spirit -- are "in" at the moment. And we're certainly not complaining.

To help you with your quest for the perfect infusion cocktail, we got 3030 Ocean's head bartender Jason Katsoulis to give up the recipe for his Playing With Fire Cocktail -- it's a match made in spirit heaven.

Anyone can infuse their own tequila -- it just takes some jalapeno, tequila, and a few days -- however, sometimes you need your cocktail ingredients, like, now. While Katsoulis does it on his own, you can purchase an already infused product from liquor store shelves.

Playing With Fire

Two ounces Jalapeno infused Cabo Wabo tequila

Half an ounce agave nectar

Two cucumber slices

One lime

Step One: In a cocktail shaker, muddle two slices of cucumber with the agave nectar.

Step Two: Fill the glass with ice; add the tequila and squeeze the lime.

Step Three: Shake the mixture vigorously and strain over ice into a rocks glass.

Step Four: Float a thin slice of cucumber on top of the drink to garnish.

Follow Sara Ventiera on Twitter, @saraventiera.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Sara Ventiera