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The Pasta I Crave Every Time I’m near the Sea - Recipe by Rebekah Peppler
At the country’s most southeastern edge, Italy spills into France. On one side, the small, bright...
50mL Habanero-infused Tromba Blanco Tequila
10mL Del Vida Mezcal
15mL citric acid solution
15mL Tromba Organic Agave
Tromba Blanco is sous vide with habanero chillis for 2 hours to rapidly infuse to the required spice level.
Citric acid solution is made 1L distilled water.
Add all ingredients to a shaker with ice.
Half salt rim glass.
Double strain into Nick & Nora cocktail glass.
Garnish with a slice of a long red chilli.
Recipe provided by Teddy's Enmore