Recipe of the Month: El Calor | Snake Oil Cocktail



El Calor

1.5 oz cayenne infused reposado tequila

1.25 oz ruby red grapefruit juice

.75 oz fresh lemon juice

.5 oz citrus agave blend

sea salt

To make your own cayenne infused reposado tequila,
simply add sliced cayenne peppers to a bottle of tequila and leave it for 24 hours.
Strain the peppers and seeds out of the tequila before serving.

Add all ingredients to a mixing tin and shake with ice.

Strain over fresh ice in a double old-fashioned glass rimmed with sea salt and sugar blend.

Garnish with a floated lemon semi wheel.




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