| For the Guajillo-Infused Tequila | |
|---|---|
| 375 mL | tequila resposado |
| 2 whole | guajillo peppers, sliced |
| For the Guajillo-Strawberry Syrup | |
| ¾ cup | sugar |
| ½ cup | water |
| 1 pinch | salt |
| 1 cup | strawberries, thinly sliced |
| 2 whole | guajillo peppers, sliced |
| For the Cocktail | |
| 2 oz | guajillo-infused tequila reposado |
| ¾ oz | guajillo-strawberry syrup |
| ¾ oz | lime juice |
| 2 Tbsp | fleur de sel, for rim |
Cut the stems off two guajillo peppers and slice length-wise. Add the peppers (including the seeds) to approximately 375 mL of tequila reposado. Leave to infuse for 2-3 days. Strain out the peppers and seeds, and it’s ready to use.
Combine 1 cup of thinly sliced strawberries + ¾ cup of sugar + ½ cup of water + 2 sliced guajillo peppers (seeds included!) + 1 pinch of salt in a small saucepan.
Heat, muddle, stir, and bring to a boil for a few minutes, then let cool for 1 hour uncovered.
Shake everything with ice and strain into a glass with fresh ice and 🧂 on the rim. Garnish with 🍓.
Strain through a fine mesh strainer and store in the fridge until ready to use!
If batching for a group, remember to add water to the mix—I usually end up with about ¾ oz water per drink, but taste as you go!
