Habanero Infused TequilaInfusion and cocktail courtesy of Rex BirdINGREDIENTS 1 to 1 fresh sliced habanero peppers, stemmed and seeds removed 1 lemon, for zest 1 orange, for zest 1 bottle (750 ml) anejo tequilaDIRECTIONS1. Fill and preheat the SousVide Supreme water oven to 165F/74C.2. Put all the ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal.3. Submerge in the water oven to cook for 10 minutes.4. Taste test and dilute with additions of the same tequila, if too spicy.Use it straight as a shooter with a lick of salt and lime or to make a delicious Habanero Margarita!Habanero MargaritaMakes 1 cocktailINGREDIENTS 2 ounces (60 ml) habanero-infused tequilla 1 ounce (30 ml) Grand Marnier 3 ounces (90 ml) fresh-squeezed lime juice Ice for shaking Salt for rimming glassesDIRECTIONS1. Put ice into a cocktail shaker, pour in the ingredients, and shake thoroughly, until well chilled.2. Serve over fresh ice in a salt-rimmed glass and garnish with a thin slice of lime.**Make a batch for the whole crowd! Just measure in parts not ounces and put ingredients into a large container with ice. Stir until well chilled. Remove residual ice to prevention dilution. Pour chilled margarita mixture into pitchers and keep cold for serving over ice with our without salt.