Ingredients

• 2 1/2 ounces manzanilla sherry
• 1 ounce Jalapeño Tequila (see below)
• 1/4 ounce fresh lime juice
• 1/2 ounce cane syrup (2:1 sugar:water)
• 1 ounce club soda
• Garnish: 2 slices cucumber
• 2 jalapeños
• 1 1/2 cups silver tequila

Instructions

1. Cut the jalapeños lengthwise and extract the seeds and membranes; add them to a glass bowl. Reserve the rest of the pepper for another use. Add the tequila to the seeds and membranes and infuse for 10 to 20 minutes, depending on the heat of the peppers. Finely strain and bottle. Store at room temperature for up to 1 month.
2. Add the sherry, tequila, lime juice, and cane syrup to a mixing glass. Add ice, shake, and strain into a wine tumbler over ice. Top with the soda, garnish with the cucumber slices, and serve with a straw.