Signature
Matthew Kelly/Supercall

Tequila • Spicy
Swamp Fire

This spicy cocktail may take a lot of prep work, but the tongue tingling result is oh so worth it. Created by Garret Richard of New York City’s Slowly Shirley, the Swamp Fire packs a stronger punch than its orchid-garnished appearance would let on. Both St. George Green Chile vodka and jalapeño-infused tequila provide a strong, fiery base, along with a splash of regular blanco tequila and herbal green Chartreuse for good measure. All of that bracing booze, along with pineapple and lime juices and a sweet demerara syrup, come together to create the perfect foil for a concentrated cilantro tincture. You could shave a few weeks off your prep time by buying a cilantro tincture from a health food store or online, but as always, there’s no replacement for the real deal.  

The Details
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Ingredients

.75 oz Green Chile Vodka
.25 oz jalapeño tequila
.5 oz Blanco Tequila
.5 oz Fresh lime juice
.5 oz lime cordial
1 oz pineapple juice
.25 oz Green Chartreuse
.25 oz cilantro tincture
Pineapple Wedge, for garnish
Cilantro Sprig, for garnish
Orchid, for garnish

Method

  • Add all ingredients save for the garnishes to a shaker with ice, shake and strain into a rocks glass with fresh ice.
  • Garnish with a cilantro sprig and, if desired, an orchid and a banana leaf wrapped around the glass.
expert
Strength:
Jalapeño-Infused Tequila
Custom Ingredient

Ingredients

1 750-mL bottle Blanco Tequila
4 Jalapeño

Method

  • De-membrane jalapeños by scraping the seeds and connective tissue from the inside of the pepper with a spoon.
  • Add tequila to a large Mason jar, then add jalapeño membranes and seeds to jar. Add one jalapeño shell for flavor. 
  • Taste after 10 minutes. Jalapeños vary in heat and flavor, so evaluate regularly (at least every five minutes).
  • Fine strain tequila back into the bottle. 
Cilantro Tincture
Custom Ingredient

Ingredients

1 Cup 151
5-6 whole sprigs Cilantro
1 pinch ascorbic acid

Method

  • Blend cilantro sprigs with 151 rum in a jar. Add a pinch of ascorbic acid to preserve the color.
  • Let it sit in a cool dark place for several weeks, ideally six.
  • After it has steeped for several weeks, line a fine-mesh strainer with a layer or two of cheesecloth, and place it over a bowl.
  • Strain the tincture through the cloth, pressing gently on the cilantro to squeeze out any liquid.
  • Gather the sides of cloth and twist it to squeeze out every drop.
  • Funnel the tincture into a small glass bottle.