English Heat: Beefeater London Dry Gin, Dolin Dry Vermouth de Chambery, Tuaca, Jalapeno-infused Agave, and Lemon
For the Jalapeño-infused Agave Nectar:
Dice 2 jalapeños and reserve the membranes from the 3rd jalapeño. Steep the diced jalapeños and the jalapeño membranes in the hot water for 10 minutes. Strain the liquid and add to the agave nectar. Reserve.
To Assemble and Serve:
Combine the gin, ¾ ounce of Jalapeño-infused Agave Nectar, lemon juice, vanilla citrus liqueur, and dry vermouth in a cocktail shaker with ice. Shake and strain the drink into a rocks glass with ice.