This recipe comes to us from our friend Jes AKA @the.sauceress.
Too Hot to Handle
Makes one cocktail
• 1.5 oz Ghost Pepper Tequila
• .5 oz mezcal
• .5 oz raspberry liqueur
• .25 oz Grand Marnier
• 1 oz lime juice
• 4 fresh raspberries
• 7 dashes El Guapo® Fuego Bitters
• Scotch Bonnet or other spicy cocktail rim salt
• hot pepper
• additional fresh raspberries, dehydrated lime wheels, for garnish
Rim a glass with your favorite spicy salt and slice a hot pepper in half length wise. Rough chop 1 pepper slice & place them into a clean cocktail shaker with 4 fresh raspberries. Add lime juice and muddle well. Add all additional ingredients. Fill shaker with ice & shake until well chilled. Fill your glass with fresh crushed ice. Strain cocktail into glass. Garnish with the remaining half of the hot pepper, more raspberries, and dehydrated lime wheels before serving. Cheers, y’all!