Hot Take
Ingredients
- 1½ ounces Blanco Tequila
- ¼ ounce Damiana herb liqueur
- ¾ ounce blackberry chile syrup, recipe below
- ½ ounce lime juice
- Lime wheel, for garnish (optional)
- Tajin, for rimming (optional)
For the blackberry chile syrup:
- 3 cups blackberries
- 1 cup granulated sugar
- 1 Fresno chile, substitute with jalapeño pepper, de-seeded
- 1 cup water
Instructions
- Rim glass with Tajin, if desired. Add all ingredients except lime wheel to shaker, shake, then strain into ice filled glass. Garnish with lime wheel, if desired.
For the blackberry chile syrup:
- In medium size pot, combine blackberries, sugar, chile, and water. Mash berries and bring mix to a simmer on medium heat. Simmer for 10 minutes, mashing occasionally. Remove from heat. Strain syrup to remove seeds and pulp. Pulp can be added back in, if preferred. Allow to cool before transferring to airtight container. Syrup will thicken as it cools. It will keep in airtight container, refrigerated, for up to 2 weeks.
Notes
It’s okay to substitute a spirit/ingredient brand with same type and flavor.