Guest Bartender: Kevin Denton Makes The Velvet Jacuzzi

[Photographs: Jessica Leibowitz]

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

Watch the slideshow for all the steps »

Get Spicy

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.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.