HOT HONEY HEAT

This is a head scratcher flavor combination. Yes, it’s spicy, sweet, tart, sour, and salty…but then there’s that cumin factor shaking it all up. But whatever, it tastes really really good.  The cumin is subtle, but warms up the bright, percussive flavors of lime and black pepper. Enjoy!

HOT HONEY HEAT // The Kitchy Kitchen

HOT HONEY HEAT // The Kitchy Kitchen

INGREDIENTS

For 1 cocktail

3 ounces jalapeño infused tequila

2 tablespoons lime

2 tablespoon honey syrup (recipe below)

Pinch of salt

Pinch of pepper

DIRECTIONS

To infuse your own tequila, simply combine 1 sliced jalapeno, seeds and all, with 3 cups repesado tequila.  The longer it sits, the spicier it will get, so I always have extra plain tequila on hand in case I need to knock back the heat a little bit when mixing.  Let it infuse for at least 24 hours.

To make the cocktail, combine the ingredients in a cocktail shaker and stir to combine (the honey syrup can harden a little when the ice is added, so mixing before is important).  Add the ice, close the shaker, and shake vigorously for 15 seconds.  Strain into a glass and garnish with lime

INGREDIENTS (HONEY SYRUP)

2 tablespoons honey

1 tablespoon sugar

3 tablespoons water

1/2 teaspoon cumin seeds

DIRECTIONS

Combine ingredients in a small pot, bring to a simmer for 5 minutes, then turn off the flame and let the syrup infuse for 30 minutes.  Strain, cool, and use.