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Hot Lips

Served at: Death & Co.

Photo by Danny Kim
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3/4 ounce Los Amantes Joven mescal
3/4 ounce jalapeño-infused Chinaco Verd (recipe below)
1/2 ounce fresh pineapple juice
1/2 ounce lime juice
1/2 ounce vanilla syrup
(recipe below)
1 teaspoon Petit Canne Syrup


In a shaker, combine Los Amantes Joven mezcal, jalapeño-infused Chinaco Verde (recipe follows),  fresh pineapple juice, lime juice, and vanilla syrup (recipe follows) and Petit Canne Syrup. Shake with ice and strain into a chilled fizz glass, rimmed on one side with salt.

Vanilla syrup: In a pot, combine 2 cups water, 2 cups cane sugar, and 1 vanilla bean, halved and scraped. Bring to a boil, then reduce heat and simmer for a few minutes. Remove from heat and let stand overnight. Strain through cheesecloth into an airtight container; keep refrigerated.

Jalapeño-infused Chinaco Verde: Cut 4 jalapeños lengthwise and scrape out insides. Add to 1 bottle's worth Chinaco Verde and let steep 1 hour (you may need more time depending on the strength of the peppers). Using a funnel, strain infused spirit back into the bottle.

(Published 2011)

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