Sorry for the hiatus…was tied up with some professional stuff. Pour into a very large pot. The quinine bitterness is lighter than Campari and goes very well with the citrus notes of the drink. Refrigerate for up to 2 weeks. Next up is the Gunshop Fizz, created by some folks at Cure New Orleans, and posted at the Shake & Strain blog. Because of the new flavors that my simple syrup lends to this drink (and because I didn’t have any real lemons…) I garnished this with an orange twist. Recipe by Adam Seger, via Turn down the heat to a simmer, and let the simmer for about 10 minutes. 1 halved and seeded habanero chile. The first used the Campari and soda…very complex flavors between the bitterness of the Campari, the sweetness of the strawberries, the citrus of the orange and grapefruit rinds, and the freshness of the cucumber. I learned about this one while researching the recipe for the Trinidad Sour (my current favorite). This came out great…very tasty. Check out Στου Στράτου in Χώρα and try the rakomelo (hot raki with honey). Cheers. The second just used club soda…this wasn’t bad either, and if you are not a bitter fan it might be the way to go. Goes great with Peruvian food. Instructions: In a heatproof bowl, combine the hot Simple Syrup with the ginger and the habanero chile. The Passenger’s version called for unknown proportions of Tanqueray, Green Chartreuse, and (unknown) bitters, while cocktail virgin slut called for 3 parts Beefeater, 1 part Green Chartreuse, and lemon oil. I located this recipe for it over at the Connect to Peru blog, courtesy of Las Canteras: Muddle the mint and avocado together, then add the pisco, pineapple juice, and simple syrup. From the site: Select dodecahedron shaped ice cubes out of your freezer (be very selective, the shape is important), and bash them with a baseball bat. Peel the ginger. Stir, then top off with ginger beer. Top with Sanbittèr. Ingredients for my take on the Bully Boy…. You put in some work for this one, but it’s worth it. This Caribbean pepper is famous for being the hottest chile pepper in the world. Now shake it all up and strain into a chilled cocktail glass. Refrigerate for up to 2 weeks. It is the key ingredient in the popular Jamaican Jerk sauce. Shake with ice and strain into a glass. Post was not sent - check your email addresses! Turn the food processor on and blend until you have very small pieces of the ginger and the habanero. Bring water to a boil in a saucepan. Sorry, your blog cannot share posts by email. 6 ounces Simple Syrup, heated ), 1/4 oz lemon juice (and being out of lemons, I used the type from concentrate…meh.). Brush a little apple cider around the rims … 1 tablespoon plus 1 teaspoon chopped fresh ginger For one of the versions I made, plain simple syrup got itself replaced by that of the habanero-ginger variety, and Sanbittèr apéritif got replaced with Campari and club soda (essentially the same thing, just with alcohol). Third method replaced the Campari and soda with Schweppes tonic water with quinine…this was the favorite. Garnish with a slice of cucumber. Using this as a base, I made the following: Shake and bruise all ingredients with ice, then strain into a martini glass (keep small ice shards) and garnish with orange peel. This was a little sweeter than I’d prefer, but I can see some people liking it. Then remove from heat. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). 6 ounces Simple Syrup, heated 1 tablespoon plus 1 teaspoon chopped fresh ginger 1 halved and seeded habanero chile. I used Woodford Reserve bourbon, and swapped out the plain simple syrup for my homemade ginger-habanero variety. In a small saucepan, combine the water, sugar, ginger and habanero. Not only are they extremely hot, but they also have a unique,distinctively fruity flavor. Made an evening out of trying some cocktail recipes. Here’s a few cocktails that I’ve made in the last couple of weeks: Squeeze the lime and drop the shell in the glass, then add the tequila and crème de cassis. Both drinks use bitters as a base (2 oz Peychaud’s and 1.5 oz Angostura, respectively), making them unique in the mixology world. Fourth method was with nothing added after straining. Here’s two of the ones that stood out: The Sour Hass cocktail is based on the recipe from Las Canteras Peruvian restaurant in Adams Morgan. Add 1 cup of the apple cider vinegar. Campari is great stuff. On a small plate, mix together cinnamon and coarse sugar. Roughly chop. Muddle everything but the Sanbittèr. Toss into the bowl of a food processor. From the site: 1oz bourbon 1/2oz Fernet Branca 1/2oz Canton ginger liqueur 1/2oz lemon juice 2t simple syrup lemon peel, for garnish I have a little more than 1/2 of a cup of each. I’d say it’s better than a whisk(e)y sour. I’m ok with this. Replaced plain simple syrup with homemade habanero-ginger syrup. I blew an interview earlier in the day, so I’m naming this one Consolation Prize. Having enjoyed this drink a couple times at Las Canteras, I went searching for the recipe. Came out pretty well…I’d throw it together again. Of course, I am not yet fancy enough to have dodecahedron-shaped ice cubes (nor a bar baseball bat), so I did not follow some of the directions. I was looking for a good Chartreuse cocktail for this evening, and came across Last Frontier at both cocktail virgin slut and The Passenger. I changed up the recipe slightly by adding my homemade habanero-ginger syrup instead of plain simple syrup. Not bad. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf. Let steep for 10 minutes. I could also see this being good blended with ice, and that would lighten up the sweetness. My version of Alex’s Sour from The Passenger: The ingredients for my version of Alex’s Sour…. Some food we had on Serifos. The Passenger’s version calls for white whiskey, lemon, and Yellow Chartreuse…I went off this and used the following: Shook the ingredients together with ice, strained over fresh ice in a rocks glass. This one was definitely a winner. I tried this four ways with another guinea pig tester. I tried this a couple weeks ago at The Passenger…thought I’d try making it myself.

habanero ginger syrup

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