Habanero Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes to a gentle simmer.

Infuse with habanero

Add the halved habanero to the simmering syrup. Reduce heat to low and let the pepper steep 5–10 minutes for medium heat. For milder syrup remove seeds and steep 3–5 minutes; for very spicy steep 15 minutes. Keep a close eye so syrup doesn't reduce too much.

Cool and strain

Remove saucepan from heat and let syrup cool to room temperature with the pepper still steeping for another 10–20 minutes if you want more heat. Strain syrup through a fine-mesh sieve into a clean jar, pressing gently on the pepper to extract flavor if desired. Discard pepper. Syrup will keep refrigerated up to 2 weeks.

Prepare cocktail

If using egg white, add it to the shaker first (see dry shake method). Add 2 oz añejo tequila, 0.75 oz fresh lime juice, 0.5 oz fresh orange juice (or 0.5 oz Cointreau), 0.5 oz agave or simple syrup, and 0.5 oz habanero-infused syrup to a cocktail shaker.

Dry shake (if using egg white)

If using egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake hard for 12–18 seconds until the shaker is cold to the touch and well-chilled.

Double strain and serve

Double strain the cocktail into a chilled coupe or rocks glass filled with fresh ice (if preferred). Double straining (using a Hawthorne and fine mesh) removes small ice shards and any pulp.

Garnish and finish

Garnish with a lime wheel on the rim and optionally float a thin slice of habanero on top for aroma and heat. Serve immediately.