Prep Time: <2 Minutes

Servings: 1 Drink

This recipes comes courtesy of home mixologist and Runamok community member Robin Karides, a.k.a. The House Mouse. To see our full interview and to learn more about her cocktail inspiration, visit our Community Feature blog post with Robin.

“I use to love hot and spicy things. My dad and I would consume raw horseradish like it was celery. We ate Red Hots, Fireballs, Hot Tamale candies as if they were Dum Dum suckers. The spicier the food, the more we loved it. I would dare him to eat the hottest thing on the table and he would without hesitation. I wasn’t as brave, but I did try to keep up. When I got older, I had to start taking a medication that dried out my mouth and made my entire body sensitive to capsaicin. So much so that my skin would burn if I even touched chili peppers and my throat would start to close after the smallest bite of one. I was frustrated and sad because I missed the flavors and the thrill of the heat. Fortunately, I am off that horrible drug and am starting to be able to consume chili peppers again. I’m looking forward to making this cocktail for my dad. Maybe with a chili pepper stir fry. Cheers!”


  • 2oz Tequila – el Mayor Reposado used

  • 1/2oz Ancho Reyes liqueur

  • 1/4 oz Runamok Szechuan Peppercorn Honey syrup

  • 1/2oz fresh squeezed lemon juice

  • Mint and lemon peel for garnish


  • 1 Add ingredients to cocktail shaker with ice.
  • 2 Shake 30 seconds or until well chilled.
  • 3 Double strain into rocks glass over ice.
  • 4 Garnish with mint ant lemon peel.
  • 5 Drink if you dare. I Triple Dog Dare Ya!