Sweet & Spicy Recipe

Prepare peppers

Wash the serrano peppers and slice each in half lengthwise to expose seeds (leave seeds if you want more heat; remove for milder infusion).

Combine and infuse

Place the sliced serranos in a clean glass jar and pour 2 cups blanco tequila over them so peppers are fully submerged. Seal the jar tightly.

Infusion time

Let the mixture infuse at room temperature for 24 hours for a moderate heat. Taste after 12 hours if you prefer less heat. For a milder result, refrigerate the jar after 12 hours; for stronger heat, continue up to 48 hours.

Strain and store

When desired heat is reached, strain the tequila through a fine mesh sieve or coffee filter into a clean bottle, discarding pepper solids. Label and refrigerate. Use 2 oz per cocktail as directed below.

Prepare the glass: rub the rim of a rocks or coupe glass with the lime wedge, then dip rim into a shallow dish mixed with tajin and optional fine salt to coat evenly. Set aside.

Add ingredients to shaker: fill a cocktail shaker with ice (about 1 cup). Pour in 2 oz serrano-infused tequila, 1 oz fresh passion fruit juice (if using fresh pulp, press/strain seeds for a smooth texture), 0.75 oz triple sec, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

Shake: secure the shaker and shake vigorously for 10–15 seconds until the shaker is cold and well-chilled (this both chills and dilutes to proper balance).

Strain: double-strain the cocktail into the prepared glass (use a Hawthorne and fine mesh strainer or a fine sieve to remove small ice shards and any pulp/pepper bits).

Garnish and finish: float half a passion fruit (scoop side up) or a spoonful of passion fruit pulp on top, or garnish with the reserved lime wedge. Optionally add a thin slice of serrano on top for visual cue of spice.