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Contributed by Matthew Linzmeier
At New York’s County Restaurant, this spicy serrano-infused cocktail can be made with interchangeable base spirits like tequila or rye whiskey.
Add all ingredients to a shaker with ice.
Shake, and strain into a coupe.
*Serrano-infused Amontillado sherry:
Cut serrano peppers in half. Remove seeds from four of them. Combine peppers and sherry and let steep for 24 hours. Strain the sherry to remove peppers and seeds.
Mixing your cocktail
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