FIRE & ICE

I created this cocktail for a dinner event at school over a year ago, and since then I've had professors, friends, and family members ask me for the recipe; mom still asks me to make it every time I come home. Fire & Ice is tropical, spicy, refreshing and an all-around crowd pleaser. If you've made the G.M.L.T., think of this as its 2.0 version that requires a bit more planning, but is well, well worth the effort.

 ​

Prep time: 20 minutes

Inactive time: 24 hours

Makes 1 cocktail

​

Ingredients: 

​

1+1/2 jalapeño + cinnamon infused añejo tequila (1 jalapeño and 3 cinnamon sticks will make enough for several cocktails)

1+1/2 oz guava nectar (I used Goya, which they sell in the Latin food section at most grocery stores)

1/2 oz mint syrup (1/2 cup fresh mint, 1 cup sugar will make enough for several cocktails)
1/2 oz fresh lime juice

Fresh mint for garnish

​

Instructions:

​

DAY BEFORE: 

​

1.) Slice up a jalapeño and break 3 cinnamon sticks in half. Add them to a jar with 1+1/2 cups añejo tequila. Turn the jar a few times and let it sit for a day. If you can remember, turn it once or twice during that time. 

​

2.) To make the mint syrup, begin by simmering 1 cup of granulated sugar and 1 cup of water in a saucepan until the sugar is fully dissolved. Remove from heat, and add 1/2 cup of fresh mint. The longer you let the syrup sit, the stronger it will be, but I recommend between 30 minutes and 1 hour. Remove the mint from the syrup to avoid extracting bitterness and transfer syrup to a jar.

​

TO MAKE THE COCKTAIL:

​

1.) Fill your shaker with ice and add tequila (which should now be slightly golden in color from the cinnamon if it wasn't already), guava nectar, mint syrup, and freshly squeezed lime juice. Shake for 10-15 seconds. Strain into a rocks glass with some big ice cubes, garnish with fresh mint, and enjoy.