Mexican Candy Recipe

Prepare infusion

Wash the habanero. Wearing gloves, remove stem and slice in half lengthwise. Taste a tiny corner with caution to gauge heat (do not touch eyes). Place the habanero (seeded if you want milder, whole if you want hotter) and lime peel into a clean 16-oz jar.

Combine tequila and agave

Pour 2 cups blanco tequila and 1/4 cup light agave syrup into the jar with the habanero and lime peel. Seal jar tightly and shake to combine. The agave helps meld flavors and smooth the tequila.

Infuse

Let the mixture sit at room temperature out of direct sunlight. For a light heat, infuse 4–6 hours; for medium heat, 12–24 hours; for pronounced heat, up to 48 hours. Taste cautiously every few hours with a clean spoon to avoid over-spicing.

Strain and store

When desired heat is reached, strain the tequila through a fine-mesh strainer or cheesecloth into a clean bottle, discarding solids. Store refrigerated or in a cool dark place. Yields roughly 2 cups of habanero-infused agave tequila.

Prepare glass: Rub the lime wedge around the rim of a rocks or margarita glass. Dip rim into coarse salt, Tajín, or a half salt/half sugar mix to coat. Set glass aside.

Build the cocktail: In a cocktail shaker, add 2 oz habanero-infused agave tequila, 1 oz triple sec, 1 oz fresh lime juice, and 1/4 tsp agave syrup only if additional sweetness is desired. Add 1 cup of ice (enough to fill shaker about two-thirds).

Shake: Secure the shaker and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain: Fill the prepared glass with fresh ice (optional). Double-strain the cocktail into the glass over ice or serve up in a chilled coupe if preferred.

Garnish and serve: Garnish with a lime wedge on the rim and an optional thin slice of habanero (place on edge or float). Serve immediately with a warning about spiciness if guests are sensitive.