1 tea bag (preferably orange or black tea)
4 ounced vodka
1 Thai chile or serrano pepper, sliced
2 ounces triple sec
1 whole pepper, for garnish
1. Immerse the tea bag in hot water for 10 seconds. Then remove it and immerse it in the vodka. Allow to steep for 5 minutes. During the last minute, add the sliced chile pepper. Remove the tea bag before proceeding.
2. In a shaker filled with ice, shake the infused vodka and the triple sec. Strain into a cocktail glass and garnish with the whole pepper.
Recipe from Kara Newman's Spice & Ice: 60 Tongue-Tingling Cocktails.
Printed by Susan Russo of Food Blogga with permission from the author.