Green Gloves from Mayahuel Recipe

Green Gloves from Mayahuel Recipe

[Photograph: Linda Xiao]

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.

  • 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)


  1. 1.

    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.

  2. 2.

    For the rich sugar syrup: Mix hot water into sugar and stir until sugar dissolves. Let cool before using.

  3. 3.

    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.