Handshake Recipe

To make a 21-day jalapeño infusion: halved and seeded jalapeños (about 2–3 medium jalapeños per 750 ml) are placed in the bottle of blanco tequila and left to steep at room temperature for up to 21 days, tasting periodically until desired heat is reached. When at desired heat, strain out solids through a fine mesh and coffee filter. Use 2.5 oz for the cocktail. If you already have the 21-day infusion, skip this step.

Bloom the gelatin: sprinkle 0.5 tsp gelatin over 1 oz cool water, let sit 3–5 minutes, then gently warm until dissolved (do not boil).

Prepare the botanical wash: in a jar combine 2 cups cold distilled water, 0.25 cup cold-concentrated chamomile tea, 0.5 tsp lightly crushed coriander seed and 0.25 tsp lightly crushed pink peppercorns. Stir to blend.

Mix dissolved gelatin into the botanical wash while still warm so it disperses evenly. Cool the mixture to refrigerator temperature and store chilled. This mixture will act as the clarifying agent when combined with the cocktail and allowed to gel and settle.

Combine cocktail components

In a clean mixing glass or small beaker combine 2.5 oz jalapeño-infused Cazadores Blanco, 0.75 oz Aperol, 1.0 oz fresh pink grapefruit juice, 0.25 oz simple syrup, and 0.25 oz fresh lemon juice. Stir briefly to integrate.

Add clarifying wash

Pour 2 oz of the chilled botanical gelatin wash into the combined cocktail (this increases total volume and introduces the gelatin for clarification). Stir gently to incorporate for 10–15 seconds.

Settle and clarify

Transfer the mixture to a clean, clear container and refrigerate undisturbed for 6–12 hours (overnight preferred). During this time the gelatin will cause suspended solids (citrus pulp, Aperol haze) to coagulate and settle or form a gel layer, leaving a clear liquid above. Carefully decant or siphon the clear liquid from the top, leaving solids and gel behind. Yield is the clarified, silky cocktail base (enough for one cocktail with small losses).

Chill a coupe or Nick & Nora glass in the freezer for a few minutes. Pour the clarified top liquid into the chilled glass (about 3–3.5 oz depending on yield).

Express a grapefruit twist over the drink to release oils, wipe rim with twist if desired, and place twist on the rim or float. Optionally rest a thin jalapeño slice on the surface for an aroma of fresh heat.

Garnish with a small botanical sprig (chamomile or micro cilantro) for visual botanical cue and serve immediately.