1 oz Chile de árbol-infused St-Germain*
1 oz Absinthia Absinthe Superieure
Splash of lime juice
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a shot glass. Cheers!
*Chop a handful of dried chiles de árbol and add them to 750ml St-Germain in a large jar. Let it infuse for at least 1 day. (You can also use fresh jalapeño peppers instead, which only take a couple hours to infuse.)
Source: liquor.com Hollywood bartender Chris Hewes