Serve in anOld-fashioned glass
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|
Read about cocktail measures and measuring.
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.
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 from 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!
Adapted from a recipe created in 2009 by Jessica Gonzalez at Death & Co. in New York City, USA.
One serving of Hot Lips contains 150 calories.