This spicy and sweet cocktail was created by Allen Lancaster Jr., master cocktail craftsman at The Bar at The Spectator Hotel, Charleston, SC. “My favorite non-alcoholic summer drink is an Arnold Palmer, so as I was creating this cocktail I wanted to ensure it was as light, bright, and vibrant as that,” Lancaster says. “I appreciate the use of jalapeño as a subtle component, and here it provides a mild heat that’s soft on the back of the palate.”
- 1½ oz. Virgil Kaine Ginger Bourbon (or your favorite bourbon)
- ½ oz. Domaine de Canton Ginger Liqueur
- 1 oz. prepared oolong tea
- ¾ oz. fresh lemon juice
- ¾ oz. jalapeño-ginger honey syrup (recipe below)
- 2 jalapeño slices
- 1 lemon twist
Combine all ingredients in shaker with ice. Shake vigorously. Strain into a tall glass or mason jar packed with ice. Garnish with jalapeño slices skewered in a lemon twist.
To make jalapeño-ginger honey syrup:
- 3 jalapeños, diced
- 1 medium piece ginger root (about 1 oz.), diced
- 1 pint water
- 1 pint honey
Bring jalapeños, ginger, and water to a boil in a medium saucepan. Reduce to simmer, add honey, and simmer for 10-12 minutes. Remove from heat and pass through a fine strainer. Pour into container and refrigerate.