Texans gravitate toward spicy cocktails. Margarita? Rim the glass with Tajín. Michelada? Lace it with hot sauce. Everything from a ranch water to an old-fashioned can be jazzed up with a little heat. So when “spicy sauvy B,” the combination of sauvignon blanc and sliced jalapeños (sometimes frozen, sometimes pickled), became an internet trend earlier this summer, I wasn’t exactly surprised.I did, however, think it could be improved.I turned it into a pitcher drink that can be made ahead of time and enjoyed poolside or, as I did, with girlfriends on the patio. Taking inspiration from Spanish sangrias, I went a little maximalist: I wanted it to be pretty in the glass, with herbs and fruit, and strong enough that you could drink it over…
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