A chili pepper–flecked shrub adds a tangy, sweet heat to this taco-ready tequila drink.
2 oz. blanco tequila
½ oz. Campari
¾ oz. chili-lime shrub
½ oz. fresh lime juice
½ oz. fresh lemon juice
½ oz. rich honey syrup (3:1)
Combine all of the ingredients in a shaker, shake with ice, then pour unstrained into a rocks glass.
3 limes, sliced
2 cups apple cider vinegar
Large pinch of toasted chili flakes
2 cups granulated sugar
Pinch of salt
Combine the limes, vinegar and chili in a covered container and let sit at room temperature for 2-5 days until level of desired spiciness is reached. Place the mixture in a medium saucepan (reserve the container with any chili flakes that have settled, as you will pour the final shrub back into this), add sugar and bring to a boil over medium-high heat. Remove from heat and remove the limes (do not strain out the chili flakes). Pour the shrub back into the original container, and let cool to room temperature. Keep refrigerated for up to 2 weeks.
Josef Centeno and Jeremiah Doherty for Bar Amá, Los Angeles
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