Smoked jalapeno tequila, anyone?
Just as craft beer has taken off in the last decade, so has the craft cocktail. One of the most intriguing books I've come across in a long time is Matthew Biancaniello's "Eat Your Drink: Culinary Cocktails." >>Daytonian of the Week: Tom Helbig, founder of Tomfoolery Outdoors
The Mayan Campfire is a fun and unusual cocktail, sure to spark some conversation — just be extremely careful using a torch. And trust me, you don't want to drink that jalapeno-infused tequila straight.
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(adapted from "Eat Your Drink")
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2 ounces tequila
3 tablespoons Hershey's chocolate syrup
1½ teaspoons smoked jalapeno tequila (recipe follows)
Enough large-size marshmallows to cover top of glass (4 to 6)
In a cocktail shaker, combine the tequila, chocolate syrup and smoked jalapeno tequila with ice. Shake, then strain into a rocks glass filled with ice. Place the marshmallows on top and slowly toast them with a small kitchen torch. Be very careful not to apply the flame for too long on any one area near the rim of the glass. The whole process should take less than 10 seconds.
SMOKED JALAPENO TEQUILA
10 smoked jalapenos
1 (750 ml) bottle 123 Organic Reposado (Dos) Tequila
Place the jalapenos in a quart-size jar and pour in the tequila. Cover and let sit in a cool, dark place to infuse for at least 2 weeks. Strain back into the bottle. This infusion becomes so strong with smoke and spice that it is intended to be a tincture and not consumed on its own. It will keep in a cool, dark place for at least a year. >>Best of Dayton 2017 Winners: Food & Dining
Thirsty for more? Check out other must-try cocktails from Biancaniello's book at MyDaytonDailyNews.com.