Name: Sonoran Lynchburg Lemonade
Prep time: 5 min
Yield: 2
Ingredients: Ice to fill two collins glasses + extra for shaking; 8 slices jalapeño pepper; 3 ounces whiskey; 1 ounce triple sec; 3 ounces sour mix; Lemon lime soda

You need this Lynchburg lemonade! It’s a balanced combo of sweet and sour- perfect for sipping on the patio or by the pool!

I automatically want drinks that taste light and refreshing when the weather starts to get warmer, so, naturally, any type of lemonade catches my attention. I’ll admit, I’m not the biggest fan of whiskey, but I’ve made some pretty tasty drinks with it over the last few months, and I’m definitely becoming one. This twist on a Lynchburg lemonade has basically sealed the deal for me.

The idea to add the jalapeño to the drink actually came from work. I was working an event when my boss decided to add some jalapeño slices to the lemonade. It was amazing. Not super spicy, but just enough to give it a special touch. It’s just as amazing in this cocktail, too. Plus, it’s super easy to make, which, is always a total plus for me.

Simple Steps For The Perfect Spicy Lynchburg Lemonade:

The first thing you want to do is to slice your jalapeños. I use plastic gloves whenever I can, since I have a habit of doing exactly what I warned you not to do, and my eyes end up burning. So, I guess you could say it’s one of those do-as-I-say-not-as-I-do kinds of things.
Tip: You should use caution when handling any type of hot pepper. You want to be sure to avoid contact with your eyes after touching the peppers. Wash your hands thoroughly, because peppers can cause a nasty sting.
Put some slices at the bottom of a shaker and smash them up good (also known as muddling).
Add some ice, whiskey, and sour mix.