In a saucepan over low heat, make a homemade jalapeno syrup by dissolving 1 part sugar in 1 part water, while incorporating jalapeno peppers slices. Infuse for 10 minutes, then let cool for 15 minutes.
Infuse Earl Gray tea with chai spices. Let cool.
In a shaker, add ice and all the ingredients. Close and shake vigorously for a few seconds. Double strain then serve on new ice in a Collins glass. Garnish with a slice of lemon and a sage leaf.
Created by Sebastian Pizarro-Cionti, finalist, Made With Love 2019 (Montreal).