This recipe appears in:How to Make Mayahuel's Green Gloves
This refreshing tequila cocktail from Mayahuel in the East Village carries just enough heat to keep you from sucking it down in one big sip.
Note: For the smoked salt, Mayahuel co-owner and bartender Philip Ward dilutes a strong smoked salt (such as the one from La Boite a Epice) with regular kosher salt, two-to-one.
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- For the Tequila:
- 2 jalapeño peppers, sliced in half
- 8 1/2 ounces blanco tequila, such as Pueblo Viejo Blanco
- For the Rich Sugar Syrup:
- 1/4 cup boiling water
- 1/2 cup raw or turbinado sugar
- For the Cocktail
- 1 1/2 ounces jalapeño-infused tequila
- 1/2 ounce rich sugar syrup
- 1/2 ounce celery juice (from about 1 stalk celery)
- 1/4 ounce Green Chartreuse
- 3/4 ounce freshly squeezed lime juice from 1 to 2 limes
- Garnish: Pinch of smoked salt (see note above)
For the jalapeño-infused tequila: Scrape membranes and seeds from jalapeño peppers, discarding green exterior. Add seeds and membranes to a large mason jar and top with tequila. Let tequila infuse for 9 minutes, then taste for spice level and let steep up to 6 minutes more. Steeping time will depend on the heat of your peppers. Strain to remove pepper seeds and membranes and reseal.
For the rich sugar syrup: Mix hot water into sugar and stir until sugar dissolves. Let cool before using.
For the cocktail: Combine spicy tequila, cane syrup, celery juice and lime juice in a cocktail shaker. Fill shaker with ice and shake until well chilled, about 15 seconds. Strain into coupe glass and serve with a pinch of smoked salt on top.