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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- Yield:Makes 1 cocktail (makes enough spicy tequila and cane syrup for about 5 drinks)
- Active time: 6 minutes
- Total time:21 minutes
- 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)
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.