Fuoco Recipe

Quick infusion (30–60 minutes) — optional if you have pre-infused tequila

If you do not have pre-infused tequila, make a quick infusion: place 2 oz reposado tequila in a clean jar and add 2 thin jalapeño slices (remove seeds for milder heat, keep for hotter). Let sit at room temperature for 30–60 minutes, tasting every 15 minutes until desired heat is reached. Strain out slices and use 2 oz for the cocktail. For longer, cooler infusion, cover and refrigerate for 6–24 hours for more balanced heat.

If using pre-infused tequila, skip this step and proceed to rimming and shaking.

On a small plate combine 1 tablespoon coarse kosher salt, 1/4 teaspoon smoked paprika, 1/8 teaspoon ground cayenne and 1/2 teaspoon finely grated lime zest. Mix thoroughly so the zest and spices evenly coat the salt.

Rub the glass rim with the lime wedge, then lightly brush or dab the rim with 1/4 teaspoon thin agave syrup to help the salt adhere. Dip the rim into the spice-salt mixture and twist to coat evenly. Set the glass aside.

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz jalapeño-infused reposado tequila, 0.75 oz fresh lime juice, 1 oz fresh pineapple juice, and 0.5 oz agave syrup.

Add 1–2 additional thin jalapeño slices to the shaker if you want a brighter, fresher chile note (optional).

Shake vigorously for 12–15 seconds until the shaker is very cold and condensation forms.

Double-strain into the prepared rimmed rocks glass over fresh ice (one large cube or several small cubes). This removes jalapeño seeds and fine pulp for a cleaner drink.

Garnish with a thin jalapeño slice (or half wheel) and a small pineapple wedge or lime wheel on the rim. Optionally express a lime peel over the drink for extra aroma.

Serve immediately. Advise guests that the cocktail carries a spicy heat from the jalapeño-infused tequila and rim.