HEAT LEVEL: MILD
2 oz blanco tequila
¾ oz lemon juice
¾ oz bell pepper syrup*
pinch of sea salt
10 drops DISCO INFERNO
Shake ingredients with ice, then strain into cocktail glass.
Garnish with bell pepper slice and drops of chili oil
*Bell Pepper Syrup: Combine 1 cup pineapple juice + 1 cup sugar over heat until sugar dissolves. Add 1 chopped bell pepper and let mixture cool slightly. Puree in a blender, then strain and chill.