Death's Door Recipe

Time15m

Serves1

Order with caution! three chile infused Lunazul Blanco Tequila, ancho Reyes, Azuñia organic agave nectar, fresh lime juice

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Ingredients

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1
Optional: Chile-infuse Lunazul Blanco
If you do not already have chile-infused Lunazul, infuse 8–10 oz of Lunazul Blanco with one small dried arbol or ancho chile (split and seeds removed for milder heat) in a sealed jar for 6–12 hours at room temperature, then strain. Use the infused tequila in the recipe. (Skip this step if you have pre-infused spirit.)
2
If you want a rim, rub a lime wedge around the glass lip and dip into coarse salt or chili-salt. Set glass aside.

3
Fill a cocktail shaker halfway with ice.
4
Add 3 oz chile-infused Lunazul Blanco, 0.75 oz Ancho Reyes, 0.5 oz Azuñia organic agave nectar, and 0.75 oz fresh lime juice to the shaker.
5
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This both chills and dilutes the cocktail properly.

6
Strain the cocktail into a chilled coupe or rocks glass over fresh ice, depending on preference. If you prepared a salted rim, use that glass.
7
Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the drink to release oils before dropping it in.
8
Serve immediately and include a small warning: 'Order with caution — spicy tequila.'