Choza Burn Recipe

Make syrup

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

Add the sliced jalapeño to the pan, reduce heat to low, and gently simmer for 5 minutes to infuse heat and flavor. Remove from heat and allow to steep for 20–30 minutes for a stronger infusion.

Strain the syrup through a fine mesh strainer into a clean jar, pressing gently on the jalapeño to release liquid. Cool to room temperature, then refrigerate. (Makes ~8 oz; keeps 2 weeks.)

On a small plate, combine 1 tablespoon coarse chile-lime salt with 1/4 teaspoon fine sea salt (optional) and spread into a shallow rim dish.

Run a lime wedge around the outer edge of a rocks or coupe glass to moisten. Dip the rim into the chile salt and twist so the salt adheres evenly. Set glass aside.

Thinly slice one jalapeño wheel for garnish; remove seeds if you prefer less heat.

Dry shake (no ice): In a cocktail shaker add 2 oz reposado tequila, 1 oz fresh lime juice, 1/2 oz fresh lemon juice, 3/4 oz jalapeño simple syrup, 1/2 oz egg white (or aquafaba) and 2 dashes Angostura bitters. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake: Add a generous scoop of ice (about 1 cup) to the shaker and shake hard for another 10–15 seconds to chill and dilute to appropriate level.

Double strain: Using a Hawthorne and fine mesh strainer, strain the cocktail into the prepared rimmed glass over fresh or no ice depending on preference (rocks glass with one large ice cube or coupe without ice).

Finish: Add a final 1–2 drops of Angostura bitters onto the foam and, using a toothpick, gently swirl for a decorative pattern if desired.

Garnish with the thin jalapeño slice on top of the foam or on the rim. Serve immediately.