Horse With No Name Habanero Recipe

Combine and warm

In a small saucepan combine 0.5 cup agave nectar and 0.5 cup water. Warm over low heat, stirring, until the agave blends into the water. Do not boil.

Infuse

Add the halved habanero to the warm agave mixture. Remove from heat and let steep for 20–30 minutes for moderate heat. For milder heat, remove after 10 minutes; for hotter, steep up to 1 hour. Taste carefully with a clean spoon.

Strain and cool

When the desired heat is reached, strain out the habanero (discard or reserve for another use). Let the syrup cool to room temperature. Transfer to a lidded container and refrigerate. Syrup will keep ~2 weeks refrigerated.

Prepare glass

Pour a small amount of lime juice on a plate. Mix the smoked sea salt with a pinch of regular salt on another plate. Moisten the rim of a rocks glass with the lime juice, then dip the rim into the smoked salt to coat. Fill the glass with fresh ice and set aside.

Shake

Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz Cointreau, 0.5 oz fresh orange juice, 0.5 oz habanero-infused agave syrup, and 2 dashes Angostura bitters to a cocktail shaker. Fill the shaker with ice and shake hard for 12–15 seconds until well chilled.

Strain

Double-strain the cocktail into the prepared rocks glass over fresh ice (use a Hawthorne and fine mesh strainer to keep out small ice shards and any pulp).

Garnish and serve

Garnish with a thin lime wheel and, if desired, half a thin slice of habanero set on the rim (warn guests about heat). Add a small sprig of cilantro or microgreens for aroma if using. Serve immediately.

Tasting notes

This 'Horse with No Name Habanero' blends the warmth and vanilla of reposado tequila with citrus brightness and a touch of habanero heat balanced by sweet agave. Adjust the habanero syrup quantity to change heat level (start with 0.25 oz for much milder).