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 |
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.
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!
Variant:
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
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