Drink of the Dead

I like drinks that have a bit of pepper hotness along with a sweet or cool element. Bourbon & Branch serves a gin drink with black pepper and strawberries (the Rouge No. 10, I believe). Rye serves one with a sweet-hot sugar rim on the glass. The recipe below was sent to me by the PR firm for Don Julio Tequila, and sounds like it belongs in the same category. They're serving it at Tres Agaves for a limited time. If anyone makes this at home, let me know how it turns out.

Created especially for the occasion by Eric Ruben, the sweet and spicy combination in this cocktail is sure to liven the mood. Tres Agaves will be celebrating Día de los Muertos by serving “Fuego” from now through November 3rd.

Fuego

by Eric Rubin, Tres Agaves, San Francisco

Ingredients:

1/4 seedless jalapeño pepper 3 strawberries (stems removed) 1 ounce Tequila Don Julio Blanco 1/2 ounce Velvet Falernum liqueur 1/2 ounce lemon juice 5 ice cubes 1 slice seedless jalapeño pepper for garnish 1 strawberry for garnish

Preparation:

1. In a highball cocktail glass, muddle jalapeño pepper and strawberries.

2. Add Tequila Don Julio Blanco, Velvet Falernum liqueur, lemon juice and ice cubes to glass. Garnish with seedless jalapeño pepper slice and strawberry.

Ideal Serving Glass:

Highball cocktail glass