Infusion and cocktail courtesy of Rex Bird

INGREDIENTS

• 1 to 1 ½ fresh sliced Habañero (or Jalapeño or other hot) peppers, stemmed and seeds removed
• 1 lemon, for zest
• 1 orange, for zest
• 1 bottle (750 ml) Añejo tequila

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 165F/74C.
2. Put all the ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge in the water oven to cook for 10 minutes.
4. Taste test and dilute with additions of the same tequila, if too spicy.

Use it straight as a shooter with a lick of salt and lime or to make a delicious Habanero Margarita!