The Soiree was the official cocktail of San Francisco Cocktail Week this year. I just realized I never posted this, so here you are. Better late than never, right?

The Soiree

• 1 1/2 ounce Partida Blanco tequila
• 1/2 ounce St. Germain elderflower liqueur
• 1/2 ounce green chartreuse
• 1/2 ounce lemon juice
• 2 dashes cinnamon-chile tincture (see below)

Combine ingredients in an ice-filled mixing glass and shake for 10 to 15 seconds, or until well chilled. Strain into a chilled cocktail glass. Garnish with a jalapeno slice.

It was unseasonably warm in San Francisco on the day of the Cocktail Week opening gala and by the time we arrived at the Starlight Room I was sorely in need of something cold. We read the recipe for this on one of the Cocktail Week flyers before we made it to the bar and were a little apprehensive. It sounded good, but not quite like the cool drink I had it mind, due to the chile tincture and jalapeno slice. We went ahead and ordered them anyway and were pleasantly surprised. Far from the heavy hot-pepper drink we imagined, the Soiree was actually quite refreshing.

The drink recipe above is only half the story. Those two dashes of cinnamon-chile tincture turn this from a drink you can whip up in your kitchen to something you have to really plan for. Here’s why:

Cinnamon-Chile Tincture

• 4 1/2 cinnamon sticks
• 1 cup cacao nibs
• 1 red bell pepper, diced
• 3 small sweet peppers, diced
• 2 Fresno chilies, diced
• 1 1/2 Thai dragon chilies, diced
• 1 bottle Partida Blanco tequila

Combine and allow flavors to steep for several days to taste. Strain and store.

So this probably isn’t something you’ll make at home unless you’ve got a party to plan for. This would be a good one to make a batch of for an outdoor summer party.