Kevin Denton of the open-air rooftop bar at the Gramercy Park Hotel in New York thinks that layered drinks are on the rise. His Velvet Jacuzzi consists of two cocktails stacked on top of one another in the same glass: on the bottom, there's a spicy tequila sour sweetened with Velvet Falernum. On top, a tropical-blue beach-perfect Daiquiri. It's tart and hot, refreshing and fun to drink.
Don't worry, this fancy-looking double cocktail is easy to make at home.
What You'll Need:
tall pilsner glass cocktail shaker and strainer crushed ice and ice cubes for shaking
For Layer 1: 3/4 ounce jalapeno-infused blanco tequila (see note below) 1/2 ounce fresh lime juice 1/2 ounce Velvet Falernum
For Layer 2: 1 ounce white rum, such as Flor de Cana 4-Year 1/2 ounce fresh lime juice 1/4 ounce blue Curaçao 1/4 ounces simple syrup
mint sprig orange twist
Denton's method for making jalapeno-infused tequila is unusually quick and easy. You'll need 2 to 3 jalapeno peppers per bottle of tequila. Split the peppers and scrape the seeds and membranes into the tequila, discarding the green flesh. Shake bottle, taste after five minutes. Strain when it's spicy enough for you; it will take five to ten minutes to infuse.
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