Name: Orange and Jalapeño Spritzer
Yield: 10–12 servings
Ingredients: 4 limes; 7 navel oranges, divided; 2 small jalapeños, divided; 1 cup sugar; ½ tsp. kosher salt; Club soda (for serving)

Glass with orangelime juice sliced jalapeño and an orange wheel garnish

Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Pearl Jones

This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum into your serving for a cocktail.

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Cooks' Note

Want to spike it? Add 1 oz. light rum to each serving and stir to combine.

Recipe information

Yield
10–12 servings

Ingredients

4 limes

7 navel oranges, divided

2 small jalapeños, divided

1 cup sugar

½ tsp. kosher salt

Club soda (for serving)

Preparation

Step 1
Juice limes and 6 oranges into a large pitcher. (You should have about ¾ cup lime juice and 1¼ cups orange juice.) Discard lime rinds and half of the orange rinds. Cut remaining orange rinds into quarters and place in a large saucepan.
Step 2
Coarsely chop 1 jalapeño and add to orange rinds along with sugar and salt. Using a muddler or dowel-style rolling pin, muddle rinds until thoroughly smooshed and much of the sugar and salt is dissolved, about 3 minutes. Stir in 1 cup warm water and let sit at least 10 minutes and up to 1 hour.
Step 3
Strain orange mixture through a fine-mesh sieve into pitcher with juice, gently pressing with a spoon to extract as much liquid as possible; discard solids. Thinly slice remaining orange and add to pitcher. Remove seeds from remaining jalapeño; thinly slice into rounds and add to pitcher.
Step 4
To serve, pour 2 oz. juice mixture into an ice-filled glass. Top off with club soda; stir to combine.
Step 5
Do Ahead: Juice mixture can be made 2 days ahead. Cover and chill.