| For the Chile-infused Tequila | |
|---|---|
| 2 cups | silver tequila |
| 1 | ancho chile pepper (dried), whole |
| 1 | guajillo chile pepper (dried), whole |
| 1 | chipotle chile pepper (dried), whole |
| For the Salt Rim | |
| 1 tbsp | sugar |
| 1 | lime wedge |
| 1 tsp | guajillo chile pepper, powder |
| 1 tbsp | fleur de sel, gourmet sea salt, flakes |
| For the Cocktail | |
| 3 oz | chile-infused tequila (above) |
| 6 oz | grapefruit juice |
| 1 oz | agave nectar or simple syrup |
| 4 oz | club soda |
| fresh sliced jalapeño, grapefruit, and limes for garnish (optional) | |
| 1 | 1 lime, juice of (approx 1 oz of lime juice) |
To make the chile-infused tequila, roughly chop the 3 dried chiles, discarding the stem and seeds. Place the tequila and the dried chiles in a glass jar, briefly stir, and let sit for 1-2 hours.
Combine the chile powder, fleur de sel, and sugar on a small plate. Moisten the rims of 2 rocks glasses with a lime wedge or water, then dip the glasses in the chile powder mixture to coat the rim. Then fill the glasses with ice.
Fill a cocktail glass with ice. Then add 4 oz. of the chili-infused tequila, grapefruit juice, lime juice, and agave syrup, and shake to combine. Pour the cocktail mixture evenly among the 2 glasses and top with club soda. Garnish with jalapeno, grapefruit, and lime slices, if desired.
Strain the mixture (discarding chiles) and store the chili-infused tequila in a glass jar with a lid. Chile-infused tequila can be stored for up to 6 months
The longer you let the chiles steep in the tequila, the spicier it will become. Taste the tequila after 1-2 hours and leave them in longer before straining if you’d like it spicier.
If you don’t have a cocktail shaker, you can stir the ingredients together to combine.
