Juan Night In Jalisco Recipe

by Juan Arboleda


1 1/2 oz. G4 Blanco Tequila
1 oz. Thai chili pepper & basil sweetener
1/2 oz. lemon juice
1/2 oz. orange juice
1/4 oz. yuzu


Thai chili pepper & basil sweetener
In a pot add 2 cups of granulated sugars and 2 cups of water. Place on low flame and stir until completely dissolved. While stirring add 4-5 chili peppers. Remove stem and split open. Add to pot. Add 40-50 basil leaves, removed from stem to pot. Once sugar is dissolved, remove from heat and sit to cool. Once cooled, add to a container with lid and place in refrigerator for 24 hours. After 24 hours strain out chili peppers and basil. Will last 2 weeks if kept refrigerated.

Add all ingredients in to mixing glass. Shake vigorously for 8-10 seconds. Double strain into rock glass with ice. Garnish with 3 basil leaves.

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