Hot Tropix Recipe

Quick infusion (2–6 hours)

Place 4–6 thin slices of fresh habanero (seeds removed for less heat) into 8 oz (240 ml) of blanco or reposado tequila in a sealed container. Taste after 30–60 minutes and again at 2 hours. For a moderately warm heat, infuse 2–4 hours. Once desired heat is achieved, strain through a fine mesh and store in a sealed bottle in the refrigerator up to 2 weeks. Use 0.5 oz per cocktail as listed.

Combine 0.75 oz water and 0.75 oz honey in a small saucepan over low heat. Add the dried chamomile flowers (or open 2 tea bags and add contents). Gently warm — do not boil — and stir until honey dissolves, 2–3 minutes. Remove from heat and steep 10 minutes. Strain out solids through a fine mesh. Cool to room temperature. Yields about 1.25–1.5 oz syrup; refrigerate up to 1 week.

Chill a coupe or rocks glass by filling with ice or placing in freezer briefly.

Add to a cocktail shaker: 1 oz reposado tequila, 0.5 oz cognac, 0.5 oz genepy, 0.5 oz pineapple rum, 0.5 oz habanero-infused tequila, 0.75 oz honey chamomile syrup, and 0.75 oz fresh lemon juice.

Add a handful of ice to the shaker and shake vigorously for 12–15 seconds to properly chill and dilute.

If serving on the rocks: discard ice from serving glass, add fresh ice, and double-strain into the glass. If serving straight up: remove ice from chilled glass and double-strain into the chilled coupe.

Rim option: wet the glass lip with a lemon wheel and dip into coarse salt or sugar for contrast. This complements the warming habanero note.

Garnish with a pineapple wedge on the rim and a lemon wheel on the drink. Float a small chamomile flower on top if available.

Serve immediately. The drink should be warming from the habanero infusion, bright from lemon and pineapple rum, floral from chamomile syrup, and herbaceous/bittersweet from genepy and cognac.