Hot Lips

Difford's Guide

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Serve in an

Old-fashioned glass

Garnish:

Salt rim (coat one-third outside of glass with lime juice and salt)

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

3/4 fl oz Jalapeño infused blanco tequila
3/4 fl oz Del Maguey VIDA mezcal
1/2 fl oz Pineapple juice (fresh pressed)
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Vanilla sugar syrup
1/6 fl oz Clement Sirop de Canne
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Read about cocktail measures and measuring.

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To make Jalapeño infused blanco tequila:

Infuse 5 diced medium-sized jalapeños (with seeds removed) in 700ml blanco tequila (in 750ml to litre-sized bottle/jar) for 10 minutes. Strain to remove jalapeños, seal and store refrigerated for up to 3 months.

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Review:

Unusually, a stirred (not shaken) drink with citrus, and depending on your jalapeños your lips could be merely warmed or scorched. Alternatively, in a quest for ease and consistency, omit the jalapeños form your tequila and omit the 5ml (1/6oz) cane sugar syrup and replace with 10ml chili liqueur. You may also consider shaking rather than stirring!

History:

Adapted from a recipe created in 2009 by Jessica Gonzalez at Death & Co. in New York City, USA.

Nutrition:

One serving of Hot Lips contains 150 calories.

Alcohol content:

  • 1.1 standard drinks
  • 17.87% alc./vol. (35.74° proof)
  • 15.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Difford's Guide
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