Our favorite bartender at Four Seasons Bora Bora’s Sunset Bar was Heiarii. My husband loved this specialty cocktail. It had just a bit of kick and we had never heard of infusing tequila with hot peppers, much less lemongrass.
That’s the secret to this wonderful cocktail. If you can’t plan ahead, just try infusing for as long as possible. ¬†Enjoy!
1 1/2 ounce tequila* (my favorite is David Ravandi’s Uno Dos Tres¬†organic tequila. Uno is best for this recipe)
1/2 ounce Cointreau
1/2 ounce fresh lime juice.
The tequila has been infused for two months with hot peppers and lemon grass, to provide the kick!
Check out what the Executive Chef at Four Seasons Resort Hualalai created using Uno Dos Tres as an infusion for chocolate truffles!
– The Gourmet Review