Muddle the grapefruit juice, lemon juice, cilantro sprigs and 1 slice jalapeno in a cocktail shaker. Add the whiskey, Red Bell Pepper, Jalapeno and Poblano Simple Syrup and cracked ice cubes. Shake lightly. Strain over the large cube of ice in a double old-fashioned glass. Place 1 jalapeno slice on the large ice cube and a few drops of hot sauce in the center of the jalapeno. Garnish with the cilantro leaf in the center of the remaining jalapeno slice.
Add the sugar, distilled water, jalapeno pepper, poblano pepper and red bell pepper to a small skillet. Bring to a boil. Take off the heat and allow the peppers to steep for 1 hour. Strain the peppers and seeds out and transfer the liquid to a sealable bottle. Keep in the refrigerator until ready to use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jason Robey at Michael's Santa Monica