Recently was introduced to Contratto and immediately thought of its use as a citrus replacement. This is a rough variant of a Margarita.
Roasting the jalapeños is easy enough. On an open flame roast until skin is lightly blackened, blistered and charred. Tightly seal in a container for ~1 hour. This allows the moisture to really pull the skin away from the flesh. Once cooled, shed peppers of any skin (and more particularly any charring), then carefully open and remove ALL seeds.
You want to make sure your peppers still have some green to them after the roasting otherwise too much spice dissipates. As such DO NOT rinse peppers to remove char, this completely removes the smokey notes of the roasted pepper and therefore changes the drink.
I slivered my peppers for service, ~1" long by ~.25" wide.
~1 Roasted jalapeño
.5 oz Fresh lime juice
.25 oz Pineapple juice
1 oz Contratto
1 oz Hornitos Tequila
Sea salt to rim
In shaker - muddle 2 slivers of jalapeño (see above) with lime and pineapple juices.
Add tequila and contratto and ice. Shake vigorously.
Pour shaker's contents into salt-rimmed highball. Garnish with eighthed lime wedge, sliced and intertwined with slivered jalapeño.