Fire & Brimstone

Another brilliantly spicy cocktail, but this one relies on fresh peppers rather than hot sauce. It muddles red jalapeño or fresno chilies, then shakes them vigorously with mezcal, Earl Grey tea-infused triple sec, fresh lemon juice, and agave.

Ingredients:

• 2 slice Red chili pepper (jalapeño/fresno chili 10,000 SHU), deseeded, finely sliced

• 45 ml Del Maguey Vida Clásico Mezcal

• 15 ml Triple sec liqueur (40% alc./vol.) infused with Earl Grey tea

• 20 ml Lemon juice (freshly squeezed)

• 2 dashes Orange Bitters by Angostura

• 7.5 ml Agave syrup (agave nectar)

Instructions:

• Select and pre-chill an OLD-FASHIONED GLASS.

• Prepare a garnish of lemon zest twist.

• Muddle chillies in the base of the shaker.

• Add other ingredients and shake with ice.

• Fine strain into an ice-filled glass.

• Express lemon zest twist over the cocktail and use as a garnish.

Attribution:
Recipe: Kyle Damien at Palmer & Co., Sydney, Australia
Photo: Difford’s Guide
Origin: Difford’s Guide