Rioja Picante
From the Onyx Bar & Lounge at the Four Seasons Resort in Scottsdale

Ingredients:
-          1.5 oz. Clase Azul Plata Tequila
-          2 oz. fresh lime juice
-          1 oz. agave nectar
-          2 wedges of blood orange
-          2 slices of jalapeno

Steps:
1.     In a shaker, muddle the blood oranges, agave and lime juice.
2.     Add tequila, jalapeno and ice and shake well.
3.     Strain the shaker over ice into a salted rim Pilsner glass filled with ice.
4.     Garnish with a jalapeno slice and blood orange wheel.
http://www.fourseasons.com/scottsdale/dining/onyx_bar_lounge.