- 3 yellow peppers
- white sugar
- 1 habanero pepper
- 1 ounce tequila, preferably espolon blanco
- 1/4 ounce mezcal, preferably chichicapa
- 1/4 ounce génépy
- 3/4 ounce lime juice
- 3/4 ounce yellow pepper habanero syrup
- 1/2 ounce campari
- Juice 3 yellow peppers in extractor.
- Combine 1 part white sugar by volume to 1 part yellow pepper juice and blend thoroughly in Vita-Prep or other blender.
- For every 4 cups of yellow pepper syrup, split one habanero down the middle and let macerate for 3 hours.
- Strain and bottle.
- Combine tequila, mezcal, génépy, lime juice and syrup in shaker with ice.
- Shake.
- Serve on the rocks over Campari.
- Optional: Rim glass with hickory smoked salt.