Hanoi Heat - Recipe by Nam Nguyen.

Ingredients

45mL tequila
15mL Cointreau
15mL agave
30mL lime juice
45mL pineapple juice
2 dashes pineapple hot sauce
Pinch muoi it chilli salt

Method

Using a shaker set, combine 45mL tequila blanco, 15mL cointreau, 15mL agave syrup, 30mL lime juice, 45ml of pineapple juice and 2 dashes of pineapple hot sauce.

Take a pinch of Muoi Ot chilli salt and add into the shaker set.

Using an orange wedge, carefully rim half of a coupe glass.

Using a teaspoon, dust the now wet portion of the coupe glass with Muoi Ot Chili Salt. The chilli salt should stick to the rim forming the presentation aspect of the cocktail.

Add ice to the shaker set, shaking well for 10-12 seconds.

Double-strain the cocktail into the coupe glass.

Garnish with a slice of jalapeno on the side of the coupe glass without chilli salt.

Sip and enjoy!

Credits: Vinabar

Photo Credits: Vinabar