1 lemon, chopped 1/2 ounce sugar syrup Ice cubes 1 1/2 ounces chili-infused tequila 1/2 ounce vanilla liqueur LemonadeChili-Infused Tequila: Tequila or spirit of your choice 5 red bird's-eye chilies Muddle the lemon and sugar syrup in a cocktail shaker. Add a scoop of ice, then the tequila and vanilla liqueur. Shake vigorously and strain into a tall, chilled glass 1 inch from the top, then top up with lemonade.
For the Chili-Infused Tequila:
Pour your chosen spirit into a four-cup airtight or screw-top container (reserve the empty bottle). Add 5 red bird's-eye chilies, seal the lid tightly, and store in a dark, cool, dry place for 3 to 5 days. Gently shake the mixture now and then, and check how the flavor is developing. The longer you leave it, the stronger it will become.
If it becomes too strong, dilute it with unflavored spirits until you reach your preferred intensity. When you're done, strain the liquid into the original bottle and store in a freezer, ready to drink.