The Chili Flower

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The Chili Flower
Red or green chili pepper 1 tsp. cinnamon sugar 1 tsp. vanilla sugar Half a lime 2 slices pickled jalapeño 1½ oz. silver tequila 1/2 oz. Frangelico 2.5 oz. apple cider
For a garnish, cut four or five slices from a small red or green chili pepper about a quarter of an inch from stem to tip. Put pepper in cold water and refrigerate overnight. It will curl, creating a flower to top the cocktail. To scent sugar, break up a cinnamon stick and grind with a quarter cup of sugar in a spice grinder. Bailey makes vanilla sugar by dehydrating a Madagascar vanilla stalk and grinding it with a half cup of sugar. This also pulverizes the sugar, making it easier to mix into drinks. In a pint glass, muddle sugars, lime, and jalapeño. Pack glass full of ice, and pour in tequila, Frangelico, and cider. Shake vigorously and strain over crushed ice. Arrange chili slices in a flower on top.