Strawberry Cannoli by Guy Grossi
The tangy yoghurt ice-cream also provides great balance against the rich mousse.
60mL jalapeño and birdseye chilli-infused Tequila
30mL freshly squeezed lime juice
15mL agave syrup
We start by infusing the tequila with both jalapeño and birdseye chillies for around 48 hours to give the cocktail max spiciness.
Chop the jalapeño and birdseye chillies and put into a jar with a bottle of Jose Cuervo Traditional Tequila.
Stir or agitate a few times over 36 hours and then taste test to check on the heat level. We like it spicy, so depending on the depth of heat from the chillies, this may be achieved earlier or later. If it needs more spice we leave it for up to 48 hours.
Once desired heat level is achieved, strain the infused tequila into a pouring bottle.
To make the cocktail, we pour 60mL infused tequila, 30mL fresh lime juice and 15mL agave syrup into a shaker with ice.
Shake until cold.
Strain into an ice-cold glass rimmed with chilli salt.
Recipe provided by Deans Lounge