To make jalapeo infusion: Slice up a fresh jalapeo pepper and allow it to steep in 1 cup (I used just half a cup) of tequila for 2 hours. Taste to check the heat level, and continue to steep if a stronger infusion is desired (I left the slices in for a full 4 hours). Once infusing process is complete, remove the slices by pouring the mixture through a fine-meshed strainer.
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Optional garnish: salt the rim of the glass.
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