Arbol Chili Tequila Infusion

By cindyandmojo

Recipe adapted from Jeret Peña, The Brooklynite, San Antonio, TX

Ingredients

• 20 árbol chiles
• 1 3/4 cup grain alcohol (such as Everclear)
• 1 cup water, at room temperature
• 1/2 cup salt
• 1/3 cup vodka
• 1/4 cup honey
• 1/4 cup hot water
• Ice
• 1 1/2 ounces tequila blanco, preferably Tapatio
• 3/4 ounce Key lime juice
• 1/2 ounce Cointreau
• Salt essence
• Árbol chile tincture

Details

Servings 1
Preparation time 15mins
Cooking time 17mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

1. For the árbol chile tincture: In a small container with a tight-fitting lid, combine the chiles and the grain alcohol. Cover and set aside at room temperature for 2 weeks, shaking vigorously every day for 5 to 10 seconds. (The tincture will keep indefinitely.)

2. For the salt essence: In a small bowl, whisk together the water and salt until dissolved. Strain through a small sieve over a small bowl. Add the vodka and transfer to an atomizer; set aside.

3. For the cocktail: In a small bowl, whisk together the honey and hot water until dissolved. Set aside to let cool. (This yields about ½ cup honey syrup.)

4. Spray 3 spritzes of the salt essence into a chilled coupe glass. In an ice-filled cocktail shaker, combine the tequila, Key lime juice, Cointreau and ¼ ounce of the honey syrup. Shake vigorously and strain the contents into the glass. Add 2 to 3 drops of the árbol chile tincture on top. Serve immediately.