Green Gloves From Mayahuel Recipe

• 2 jalapeno peppers, sliced in half
• 8 1/2 ounces blanco tequila, such as Pueblo Viejo Blanco
• 1/4 cup boiling water
• 1/2 cup raw or turbinado sugar
• 1 1/2 ounces jalapeno-infused tequila
• 1/2 ounce rich sugar syrup
• 1/2 ounce celery juice (from about 1 stalk celery)
• 1/4 ounce Green Chartreuse
• 3/4 ounce freshly squeezed lime juice from 1 to 2 limes
• Garnish: Pinch of smoked salt (see note)

1. Scrape membranes and seeds from jalapeno peppers, discarding green exterior. Add seeds and membranes to a large mason jar and top with tequila. Let tequila infuse for 9 minutes, then taste for spice level and let steep up to 6 minutes more. Steeping time will depend on the heat of your peppers. Strain to remove pepper seeds and membranes and reseal.
2. Mix hot water into sugar and stir until sugar dissolves. Let cool before using.
3. Combine spicy tequila, cane syrup, celery juice and lime juice in a cocktail shaker. Fill shaker with ice and shake until well chilled, about 15 seconds. Strain into coupe glass and serve with a pinch of smoked salt on top.

peppers, blanco tequila, boiling water, turbinado sugar, tequila, rich sugar syrup, celery juice, freshly squeezed lime juice from, salt

Taken from www.seriouseats.com/recipes/2013/04/green-gloves-from-mayahuel-new-york-spicy-tequila-cocktail.html (may not work)