Spicy Sandilla

1 1⁄4 oz Blanco tequila (infused with jalapeno, see note)
3⁄4 oz Blanco tequila (infused with lapsang souchong tea, see note)
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (Watermelon infused, see note)
1⁄2 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.

Cocktail summary
Created by
Reed Sandridge, @cocktailcraftingofficial, Washington, DC
Year
2018
Is the
author's original creation
Reference

IG @cocktailcraftingofficial

Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
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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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Comments

Curated this slightly. Rewrote watermelon syrup instructions to avoid copyright. Thanks,  Zachary