• Tear a whole, dried guajillo into smaller pieces and place in a glass jar with a lid. Cover with 4 ounces of tequila. Shake and let sit for up to 36 hours, occasionally shaking. Infuse for less time if you want a less spicy tequila.


• When infusion is complete, place a funnel into a fresh glass jar, line the funnel with cheesecloth, and pour infusion through funnel to strain out guajillo chile and seeds. Discard pepper and seeds.


• On a small dish, combine fleur de sel flakes and powdered guajillo. Using a cut lime, wet the rim of a coupe glass, then dip the rim into the salt/guajillo mixture to garnish the glass. Set aside.


• In a cocktail shaker, combine 1 1/2 ounces infused tequila, 1/2 ounce mezcal, 1/2 ounce white crème de cacao, 3/4 ounce fresh lime juice, and 2 dashes of mole bitters. Add ice and shake to chill, approximately 20 seconds.


• Holding a fine-mesh strainer above your prepared coupe, double-strain the contents of the shaker into the glass.

To infuse a greater quantity of tequila, use an additional dried guajillo for every four ounces of tequila. Taste the tequila throughout the infusion until it is as spicy as you want it to be.

If you don't have coupe glasses, a small wine glass or other stemmed glass will do.

FULL RECIPES + SPICES AT SELEFINA.COM