Last weekend I was hanging out at our favorite restaurant, chatting with the bartender. I was enjoying my favorite Diablo martini, and the conversation turned to the epic amount of cayennes I've been harvesting this summer (seriously, anyone want a foot or three of dried cayennes?). He showed me the tequila he uses for the margarita, home-infused with a whole mess of spicy peppers and chilis, and I decided that I simply HAD to try this at home!
Two days ago I sliced about a dozen small cayennes and dumped them, seeds and all, into about 300ml of tequila. Today the tequila already has a fine bite and I think that in a few days it will be ready for margarita time!