[Recipe] A Spicy Tommy's by Chester Smith of Xu Cantonese Restaurant and Bar (Dubai)

While the structure of the drink is inspired by Tommy's Margarita, the flavor direction comes from Chester Smith's background growing up in Myanmar. In Burmese cuisine, balance is essential. Many traditional dishes combine sour, salty, and spicy flavors, creating vibrant and layered tastes. Ingredients such as lime, chili, and aromatic herbs are deeply rooted in

everyday Burmese cooking. By infusing Mezcal with kaffir lime leaves and using chili-infused agave, this drink reflects Chester's personal culinary memories and his journey as a bartender working internationally.

Ingredients:

40ml Mezcal infused with kaffir lime leaves*

20ml Cointreau

15ml Chili-infused agave syrup*

30ml Fresh lime juice

*Make the Kaffir Lime Mezcal: 

750ml Tequila / Mezcal

4g Kaffir lime leaves

Sous-vide all ingredients at 48ºC for 1 hour. Chill in an ice bath and strain carefully.

*Make the Chili Agave

750ml Agave syrup

25g Fresh chili

Sous-vide at 52ºC for 3 hours. Chill in an ice bath and strain carefully.

Method:

Put all ingredients into a shaker, shake well with ice, and fine strain into a glass over a large block of ice. Garnish with dehydrated lime salt and kaffir lime leaves.