Raspberry-infused agave syrup meets some jalapeño spice in this beer-capped tequila cocktail from Los Angeles’ Good Times at Davey Wayne’s.
¾ oz. raspberry agave syrup
½ oz. fresh lemon juice
1 ½ oz. jalapeño-infused tequila
1 dash absinthe
2 oz. light beer
Tools: shaker, strainer
Garnish: fresh raspberry
Combine all ingredients, except the beer, and shake with ice. Strain into an ice-filled glass, top with beer and garnish.
For the raspberry agave syrup: Muddle ¼ cup of fresh raspberries in ¼ cup of agave syrup. Strain before using.
For the jalapeño-infused tequila: Infuse 1 ¾ of a sliced, fresh jalapeños in 750 ml. of blanco tequila for 2 hours, or until desired heat level is reached. Strain before using.
Good Times at Davey Wayne’s, Los Angeles