Tequila And Kaffir Lime Sierra Fish With Warm Salad Of Nopal Prickly Pear With Cilantro Agave Vinaigrette Recipes

Steps:

• Into a cocktail shaker, add lemon juice, Chamomile Syrup, Jalapeno Tequila, mole bitters, and Peychaud's bitters. Fill shaker with ice cubes and shake well. Strain into coupe glass and float lemon wheel to garnish.
• Into a small saucepan over medium heat, add water and chamomile flowers. Once the tea has reached a simmer, strain into a small container, then pour tea back into the pot. Add sugar, and bring to a simmer over low heat, stirring occasionally. When Sugar has dissolved, reserve Chamomile Syrup in a small container or bottle. (Chamomile Syrup will keep in a lidded container in the fridge for up to 3 weeks. Ivy Mix recommends adding a shot of vodka to extend shelf life.)
• Cut off and discard the tops of 2 jalapenos; slice the peppers into ½-inch chunks. Slice the other 2 jalapenos lengthwise; use a paring knife to cut out the seeds and inner membranes, which should be reserved. (Discard or reserve the halved peppers for another use.) Add the chopped peppers, the seeds, and the inner membranes to a large container; then add the tequila. Allow to sit at room temperature to infuse for 20-30 minutes, depending on the spiciness of the jalapenos; Ivy Mix recommends tasting along the way until the tequila reaches your preferred heat level. Strain the Jalapeno Tequila into a jar, then pour back into the tequila bottle for storage (optional).