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Cheers to Making Fuzzy Memories

Spring, Summer

About this Recipe

I was looking to make a summer drink that was both complex and refreshing. The idea of adding cinnamon was enticing as it adds a different layer to the spice of the jalapeño.

Because this is so easy to drink, you may find yourself having a few more than you planned. You may even have some fuzzy memories the next day.



  • 1.5 oz Cazadores Reposado Tequila
  • 1.5 oz Kiwi, Mint, Basil and Lime Juce Purée
  • .75 oz Canella Cinnamon Cordial
  • .5 oz Jalapeño Simple Syrup

The Syrup

  • 1 cup Sugar
  • 1 cup Water
  • 3 Jalapeños

Purée All Day

Okay, not all day. This part takes about 15 minutes. I used about 5 to 6 kiwis, 2 basil leaves, 10 mint leaves, and juice from 6 to 7 limes.

Peel the kiwis and chop small. Add all ingredients to a blender. I added maybe 1/4 cup water as well. Purée until the mix is free of large chunks.

Strain into a bottle using a tea strainer. This will remove the seeds and the bulk of the pulp.

Spice it Up

Add water, sugar and chopped japaleños to a pan. Bring to a boil. Reduce heat and let simmer for about 15 minutes. I like to let the jalapeños sit in the syrup while it cools for an hour or so. Strain into your syrup bottle.

The Cocktail

Shake all the ingredients in a shaker with ice. Pour into a glass over a large ice cube, and enjoy.

I used a few kiwi slices around the inside of the glass. Top with a mint leaf, and maybe a brandied cherry for some contrast.