Jalapeño Bizness [Cocktail Recipe]
June 5, 2018 –––––– Whisky Advocate
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.
FROM THE SUMMER 2017 ISSUE.