3 oranges, pithed, peeled, and sliced thin

5-6 cinnamon sticks

2-4 anaheim or korean peppers, sliced

4 thai chilis, sliced

2 ruby peppers, crushed

2 bottles of white tequila

i’ve been experimenting with this one, since the first batch came out so well, and have, as you can see, updated the recipe accordingly.  i’m most pleased with the heat level, and the interplay between the different peppers, which go from very mild to very hot.  as to the drinking experience, the orange and cinnamon serve as a sort of launching pad, and then your tongue starts heating up, and just when you think it’s going to get painful it levels out.  ninety seconds later it’s over.