- 2 jalapeños, stemmed
- 2 cups tequila blanco
- 1 cup fresh lime juice
- 1/2 cup agave syrup (nectar)
- Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.
- Grill, broil, or roast jalapeños over a gas flame, turning frequently, until soft and charred. Stem and chop chiles.
- Transfer chiles and seeds, if using, to a jar. Add tequila and let sit for 1 hour. Strain mixture through a fine-mesh sieve into a medium pitcher; discard solids in sieve. Stir in lime juice, agave syrup, and 2 cups ice (to chill and dilute). Let stand, stirring occasionally, until ice is melted. Divide gimlet among chilled glasses.