Jalapeno infused tequila

Cup of Yum
1. In the fridge - Place the chopped or sliced jalapeno in a glass jar with an air-tight lid. Add the gold tequila and let it infuse in the fridge over 7 days (minimum 4 days).
2. Sous vide method - Place the jalapeno and vodka in a glass jar or freezer bag. Close the jar with the lid (fingertip tight). If using the bag, seal the bag using the water displacement method.
3. Set the sous vide temperature to 135°F / 57°C . Infuse the tequila for 2 - 3 hours. Make sure the bag or jar is fully submerged in the water. Remove the tequila from the water, and allow it to cool down completely. Then transfer to the fridge to chill. Once chilled, strain the tequila and discard the jalapeno. Keep the tequila in an air-tight jar or bottle in the fridge.

Hocus pocus cocktail

1. You can either use the infused tequila or reposado tequila / mezcal for this cocktail.
2. Rim 2 serving glasses with lime and dip the glasses in the chili salt. Set aside.
3. In a cocktail mixing glass, place the tequila, St Germain liqueur, green chartreuse, and lime juice.
4. Add a few drops of the blue curacao while stirring until you get the desired green color in the cocktail.
5. Stir or shake the cocktail to mix. If you're not serving the drink with ice, then add a generous amount of ice to the mixing glass to chill the cocktail.
6. Place crushed ice in the glasses. Strain the cocktail into each of the glasses.
7. Optional - Top with lime soda if you like.
8. Garnish with a dried lime slice (or fresh lime slice).
9. Dry ice - You can add a small amount of dry ice to create the smoking, bubbly effect (as seen in the pictures in the post and recipe video). However, only consume the drink after the smoking and bubbling have completely stopped (i.e. the dry ice is completely gone).