epicurious5.0
Hot Lips
A jalapeño-infused mezcal and tequila blend is stirred with fresh citrus and pineapple for a spicy cocktail that's stirred, not shaken.
👥 1 Servings⏱️ Prep & Cook: 8h🔥 Cook: 15 min👤 Jessica Gonzalez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Vanilla Syrup
2
Blend 1 cup sugar and 1 cup filtered water in a blender until sugar is completely dissolved. Pour into a resealable jar, add 1 vanilla bean, split open lengthwise, turned inside out, and let sit at least ⏱️ 4 hours at room temperature and up to ⏱️ 12 hours in the refrigerator. Strain syrup and chill until ready to use. (If using vanilla extract, add extract to water and sugar mixture and use immediately or refrigerate up to 2 weeks.) Do ahead: Syrup can be made 2 weeks ahead. Keep chilled.
sugar1 cupvanilla bean, split open lengthwise, turned inside out (or substitute 1 tsp. vanilla extract)1
3
Jalapeño Agave Batch
4
Add ½ jalapeño, stem removed, to a resealable container. Add 6 oz. blanco tequila and 6 oz. mezcal and let sit at room temperature for at least ⏱️ 2 hours, then taste for heat. Remove jalapeño when flavor is to your liking; jalapeños vary in potency, so infusion may require anywhere from 2–⏱️ 8 hours. Do ahead: Jalapeño agave batch can be made several months ahead. Store at room temperature.
. blanco tequila6 oz. mezcal6 oz
5
Cocktail
6
Place some kosher salt on a small plate. Rub rim of a rocks glass with a lemon wedge; dip rim in salt. Fill with ice and set aside.
7
Add 1½ oz. Jalapeno Agave Batch, ¾ oz. fresh lemon juice, ¾ oz. Vanilla Syrup, and ½ oz. fresh pineapple juice to a mixing glass and fill with ice. Stir for approximately ⏱️ 30 seconds, then strain into reserved glass.
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