| 3⁄4 fl oz | Jalapeño infused blanco tequila |
| 3⁄4 fl oz | Del Maguey Vida Clásico Mezcal |
| 1⁄2 fl oz | Pineapple juice |
| 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄4 fl oz | Monin Vanilla Syrup |
| 1⁄6 fl oz | Sugar cane syrup (from juice) |
Serve in an Old-fashioned glass
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.
One serving of Hot Lips contains 150 calories
Adapted from a recipe created in 2009 by Jessica Gonzalez at Death & Co. in New York City, USA.
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!
Makes a minimum of 33 cocktails.
Shipping and applicable tax calculated at checkout.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails with a spicy flavour due to pepper or chilies such as the Spicy Margarita.
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