El Tesoro Recipe

Infuse honey

Place 3 tbsp honey and 2 oz neutral spirit or reposado tequila into a small jar. Add 1 dried chile (split or torn to expose seeds if you want more heat). Seal and shake, then let sit at room temperature for at least 2 hours and up to 24 hours for stronger heat. Strain solids through a fine mesh or coffee filter and reserve liquid. Use 0.25 oz per cocktail as directed. Store refrigerated up to 2 weeks.

Chill an old-fashioned or rocks glass by filling with ice and water while you build the cocktail. On a small plate, spread 0.5 tsp coarse sea salt. Run a lime wedge around the rim of the glass, then dip the rim lightly into the salt to coat. Discard ice and water from the glass and set aside to keep chilled.

Add 2 oz reposado tequila, 0.75 oz freshly squeezed lime juice, 0.5 oz agave nectar, 0.5 oz orange curaçao, 0.25 oz chile-honey tincture, and 2 dashes bitters into a cocktail shaker.

Fill the shaker with ice (enough to moderately overfill) and cap. Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Strain the cocktail through a fine mesh strainer into the prepared chilled old-fashioned glass over one large clear ice cube or a handful of fresh ice.

Express the oils from the orange peel over the drink by holding the peel skin-side down over the glass about 2–3 inches above the surface, and quickly squeeze so the oils spray over the cocktail. Light the orange peel briefly with a match or lighter to flame the oils (optional) and then rub the peel on the rim and drop it into the drink.

Garnish with a lime wheel on the rim and, if desired, float a small dried chile for aroma. Serve immediately.