"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn
Recipe information
Yield
Makes 1 Servings
Ingredients
1
bag green tea, preferably Hojicha
½
Fresno chile, with seeds, thinly sliced
1
teaspoon honey
1
ounce Drambuie
1
ounce tequila resposado (such as Pueblo Viejo)
½
ounce fresh lime juice
¼
ounce Brancamenta (mint liqueur)
1
slice lime slice
Preparation
Steep tea bag in a heatproof glass measuring cup or mug with 6 oz. hot water 2–3 minutes, adding chile during the last minute; stir in honey. Combine Drambuie, tequila, lime juice, and Brancamenta in a warm mug. Strain tea into mug; discard tea bag and chile. Garnish with lime slice.