"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn
- 1 bag green tea, preferably Hojicha
- ½ Fresno chile, with seeds, thinly sliced
- 1 ounce tequila resposado (such as Pueblo Viejo)
- ¼ ounce Brancamenta (mint liqueur)
Steep tea bag in a heatproof glass measuring cup or mug with 6 oz. hot water 2–3 minutes, adding chile during the last minute; stir in honey. Combine Drambuie, tequila, lime juice, and Brancamenta in a warm mug. Strain tea into mug; discard tea bag and chile. Garnish with lime slice.