Spicy Spark
Cuisine: Mexican
Author: Dominick LaRuffa Jr.
  • 1/2 ounce Jalapeño Simple Syrup, plus extra for rim (recipe follows)
  • Spice Mixture, as needed (recipe follows)
  • 1 1/2 ounces Añejo tequila
  • 4 ounces cava
  • 1 habañero pepper, for garnish
Jalapeño Simple Syrup
  • 1 Cup sugar
  • 1 Cup water
  • 3 jalapeños, sliced into thin strips
Spice Mixture
  • 1/2 Cup almond flour
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon, freshly grated
  1. Pour a small amount of the simple syrup onto a small plate. Pour a small amount of the spice mixture onto another small plate. Dip the rim of a champagne flute into the simple syrup and then into the spice mixture.
  2. Mix tequila and 1/2 ounce simple syrup in a shaker. Pour into the flute. Top with Cava. Garnish with habañero. Serve immediately.
Jalapeño Simple Syrup
  1. In a small pot over high heat, combine the sugar and water. When the water starts to boil, add the jalapeños. Bring the mixture back to a boil; lower to a simmer and cook 10 minutes. Remove from heat; strain well; cool.
Spice Mixture
  1. Mix flour, sugar and cinnamon together thoroughly.
Recipe by Epicurus.com Beverages at https://www.epicurus.com/beverages/spicy-spark/16158/