Spicy Sandilla

Refreshing with a smokey, spicy kick that will leave your lips tingling
1 14 oz Blanco tequila (infused with jalapeno, see note)
34 oz Blanco tequila (infused with lapsang souchong tea, see note)
34 oz Lemon juice
12 oz Simple syrup (Watermelon infused, see note)
12 oz Elderflower liqueur, St. Germain
Instructions
Combine all ingredients, shake with ice and pour in chilled coupe glass. Optional, rim with smoked salt.
Notes
Jalapeno-infused tequila blanco: add the ribs and seeds from 2 jalapeno chilies and the chopped flesh of 1/2 jalapeno with 1/2 bottle of tequila blanco. Stir well and let sit for 20 minutes or to your level of spiciness. Double strain. Lapsang souchong-infused tequila blanco: Add 2 Tbsps to 1/2 bottle of tequila blanco. Stir and let stand at room temperature for 4-6 hours. Stir occasionally. Double strain. To make the watermelon syrup juice half a watermelon. For every 2 cups of juice, add 1 cup of brown sugar. Reduce by half slowly.
From other users
  • This drink blends sweet, smokey and spiciness beautifully. Some of my friends enjoy this with a smoked salt-rimmed glass. I also sometimes spray with a mist of Laphroaig 10yr. Not for those who don't like spice! — ☆☆☆☆☆
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