The Horny Toad Shot

In West Seattle, one of my favorite bars to meet friends at on a Friday night was The Matador. The Matador makes a specialty cocktail called the El Chingon Shot, a sweet and spicy potent tequila drink, which goes down a bit too quickly if you know what I mean. Needless to say, it quickly became my favorite cocktail there. Though I could never persuade them to part with the recipe, I was able to deconstruct it fairly accurately. My version of this drink I call the Horny Toad shot and have now made it the signature cocktail of Jorge's El Patio. One word of caution, if you don't like a lot of spice, cut back on the habanero in the recipe or just add more tequila! Yum!

Ingredients

• 1 1/2 oz blanco or silver tequila (100 Anos Blanco or Patron)
• 1 oz Horny Toad Syrup (see below)

Method

Pour over ice in a shaker, shake, and serve up in a two ounce tall shot glass

Horny Toad Syrup Recipe

Ingredients

• 2 cups water
• 2 cups sugar
• 1 habanero pepper, cleaned, seeded, cut in half
• 1 lime, chopped, unpeeled, slightly muddled
• 4 cups Pama liqueur

Method

1. Combine water, sugar, pepper, and lime in a heavy saucepan. 
2. Bring to a boil and cook on medium heat for 10 minutes. 
3. Remove from heat and let set for 5 minutes. 
4. Strain into the Pama liqueur. 
5. Keep in the refrigerator for two weeks or freeze.