Hot & Sour

Don Julio Blanco's bright, bold flavors shine through in this rapidly infused, spicy Tequila Sour.

Tequila Sour (Using Rapid Infusion) cocktail.


  • 16.5oz

    Don Julio Blanco

  • 1.5oz

    Green Jalapeno

  • 2oz

    Jalapeno infused tequila

  • 0.5oz

    Fresh lime juice

  • 1oz

    Fresh pineapple juice

  • 0.5oz

    Green chartreuse

  • 1

    Fresh jalapeno slice for garnish

0 units of alcohol per serve


  • 1

    ISI Whipper

  • 1

    NO2 Chargers

  • 1

    Chopping Board

  • 1


  • 1

    Measuring Jar

  • 1

    Weighing Scale

  • 1

    Old fashioned glass



    1. Mix 45 grams of green jalapeño pepper seeded, de-veined, and very thinly sliced with 16.5oz Don Julio Blanco.
    2. Combine the ingredients in a half-liter whipper at room temperature.
    3. Add one charger and shake then add the second charger and shake.
    4. Total infusion time should be 1 minute 30 seconds. Higher pressure equals faster, more balanced infusions.
    5. Vent by squeezing the trigger and releasing the pressure in the iSi, allowing the liquid inside to return to atmospheric pressure and then open it.
    6. Strain and press on the pepper slices to extract the majority of the tequila. Then allow it to rest for 10 minutes before use.
    7. Combine 2oz of of your jalapeno infused tequila mix with 0.5oz fresh lime juice, 1oz fresh pineapple juice and 0.5oz of green Chartreuse in a shaker.
    8. Add ice and shake hard.
    9. Strain into a chilled Old Fashioned glass over ice.
    10. Garnish with a fresh jalapeno slice.

    Alcohol content

    22g per serve