This drink starts out as a mellow mix of tequila, berries and giner but finishes with a 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
Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish with a thin slice of Fresno chile.
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