Recipe by Bartender Aaron Peña from San Antonio

Texas Heat

1 whole Serrano pepper, diced 
3/4 oz fresh lemon juice
3/4 oz agave nectar syrup
1.5 oz Desert Door Sotol
Lone Star Light to taste
3-4 dashes Angostura bitters
Sprig of fresh rosemary, lightly singed with a lighter

Add the serrano pepper to the cocktail shaker and muddle thoroughly. Add lemon juice, agave nectar syrup, and Desert Door Sotol. Shake well and strain into a cocktail glass filled with ice. Top with Lone Star Light and garnish with a sprig of fresh rosemary. You can also add Tajin to your rim (but remember to do that before you add the ice and cocktail).

Aaron Pena