Photo by Sydney Kramer.
Ingredients
2 ounces jalapeño-infused blanco tequila
1 ounce fresh lemon juice
.75 ounces chamomile syrup (2:1 ratio of sugar to strong tea)
2 dashes Peychaud's bitters
2 dashes Bittermans Xocolotl Mole bitters
Directions
1. Add all ingredients to a cocktail shaker and shake with ice.
2. Strain and serve up with a lemon wheel garnish.