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Photo by Kristian Melom
While this stunner starts out as a mellow mix of tequila, strawberries and ginger, it finishes with a quick fiery kick from a three-pepper infusion.
2 oz. blanco tequila
3/4 oz. strawberry purée
3/4 oz. fresh lemon juice
3/4 oz. ginger-honey syrup
1/4 oz. simple syrup (1:1)
2-3 dashes of hot chili tincture
Tools: shaker, strainer
Glass: Old Fashioned
Garnish: thin Fresno chile wheel
Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.
Ginger-Honey Syrup: In a blender combine 1/2 a cup of peeled, coarsely chopped ginger and 1/2 a cup of water and blend until mostly smooth. Strain solids through a cheesecloth and squeeze to extract any remaining juice. Dilute 1 cup of honey with 1/2 cup of hot water and stir until honey dissolves. Stir into the strained ginger juice, cover and keep refrigerated for up to 2 weeks.
Hot Chili Tincture
1 liter of vodka
5 fresh fresno chilis, coarsely chopped
5 fresh habanero peppers, coarsely chopped
5 dried cayenne peppers, crumbled
Combine peppers and vodka and let steep for 3 days. Strain out the peppers and recork.
Range, San Francisco