1 oz Tequila
1/2 oz Chili-infused Tequila (*)
1 oz Pineapple Juice
1 oz Egg White
Shake once without ice, add ice, and shake again. Strain into a rocks glass, top with ~1 oz Regatta Ginger Beer, and add a straw.
(*) Adjust ratio of tequila to infused spirit according to the strength of the infusion and desired taste. Also note, previously, this drink was made without spicy tequila so feel free to opt out.
Monday last week, Andrea and I went to the South End to have dinner at Estragon. For a first drink, bartender Sahil Mehta had a tequila drink that he wanted to showcase. I was a little taken aback by the concept of the chili-infused tequila, but after having a non-traumatic time with the Conquistador, I figured that recalibrating my ability to take alcohol and heat at the same time was in order. Sahil did mention that he originally created this drink without pepper-infused spirits; however, someone at the bar requested a spicier drink, and Sahil discovered that the drink worked a little better that way. I was also drawn to the recipe for it contained Cynar and pineapple. The splendid pairing of tequila and Cynar has been mentioned here in drinks like Under the Volcano and Lipspin; moreover, the pairing of pineapple and Cynar was quite noteworthy in the Green Jacket.