The sweet heat of jalapeño runs through this slightly savory tequila cocktail.
1 oz. amontillado sherry
1 oz. jalapeño-infused blanco tequila
½ oz. fresh celery juice
¾ oz. fresh lime juice
½ oz. rich cane syrup (2:1)
Tools: shaker, strainer, fine strainer
Glass: Nick & Nora
Garnish: half salt rim, celery ribbon
Prepare a Nick & Nora glass by salting half the rim. In a shaker, combine all the ingredients with ice and shake to chill. Double strain into the prepared glass and garnish.
Jalapeño-Infused Tequila: Scrape out the seeds and pith from 4 fresh jalapeño peppers and add to one bottle of blanco tequila. Take one of the hollowed-out jalapeños and cut in half, then add half to the infusion. Discard the other 3½ hollowed-out jalapeños. Checking every few minutes, let the infusion stand for at least 20 minutes and taste before straining.
Devon Tarby, Sparrow, Ft. Lauderdale, Florida
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.