The spiciness and warmth of the chili and cinnamon balanced with some simple syrup makes this infused tequila great to mix in cocktails or drink on its own. While it took 5 days to make, the wait was worth it.
-6 oz tequila (Cazadores Tequila Blanco)
-2 oz simple syrup
-1/2 Ancho Chile skin (remove the seeds)
-1/2 cinnamon stick
-Pour all ingredients into a mason jar and stir to combine.
-Allow to sit for five days in a dark place, shaking once a day.
-Pour the infusion through a fine mesh strainer and a coffee filter, and store the liqueur in a clean mason jar.