Deadly Capsaicin

Deadly Capsaicin

Deadly Capsincin

So I have some great news in the Vessel cocktail world I have found a guinea pig to help me test out my drinks. In return they must name said cocktails adopting the responsibility; leaving me to concoct and enjoy more fantastic cocktails. I have been making lots and lots of fresh syrups from the amazing fruit I get from work, and the spicy tequila came from a drink I had last summer. This drink uses cantaloupe, tequila, rum and lime for a spicy summer cocktail. For a bit of extra spice I used the syrup from candied jalapenos that I whipped up last week.

 

Deadly Capsaicin

Ingredients

  • 2 oz cantaloupe syrup see below
  • 1 oz spicy tequila see below
  • 1 oz light spiced rum
  • juice of half a lime
  • 5 drops of angrostrua bitters
  • club soda to taste
  • optional: 1/4 tsp candied jalapeno syrup

Instructions

  1. In a collins glass, add the cantaloupe syrup, tequila, rum, lime juice bitters and stir to mix.
  2. Add 2 pieces of ice, and top with club soda to taste.
  3. Garnish with a fresh jalapeno slice.
http://www.constantvessel.com/deadly-capsaicin/

 

Ingredients

Per Drink

2 oz cantaloupe syrup see below

1 oz spicy tequila see below

1 oz light spiced rum

juice of half a lime

5 drops of angrostrua bitters

club soda to taste

optional: 1/4 tsp candied jalapeno syrup

Instructions

In a collins glass, add the cantaloupe syrup, tequila, rum, lime juice bitters and stir to mix.

Add 2 pieces of ice, and top with club soda to taste.

Garnish with a fresh jalapeno slice.

 

To make the Cantaloupe Syrup

Deadly Capsaicin

Ingredients

  • 2 medium cantaloupe
  • 10-15 black peppercorns
  • 4 c. white sugar
  • 1/8 c. balsamic style apple cider vinegar

Instructions

  1. Seed peel 2 medium sized ripe cantaloupes. Cut into 1/4" pieces. Place in a bowl or container with a lid and add 4 c. of white sugar and 10-15 peppercorns. Shake the mixture vigorously to incorporate. Place in the refrigerator, shaking every day or as many times as possible.
  2. After 5 days strain off the fruit, leaving the settled sugar in the bottom of the bowl. You should get about 1000 ml of syrup depending on the size and ripeness of your fruit.
  3. Place in a jar and add the vinegar.
  4. Keep in the refrigerator and shake prior to use.
http://www.constantvessel.com/deadly-capsaicin/

2 medium cantaloupe

10-15 black peppercorns

4 c. white sugar

1/8 c. balsamic style apple cider vinegar

Seed peel 2 medium sized ripe cantaloupes. Cut into 1/4″ pieces. Place in a bowl or container with a lid and add 4 c. of white sugar and 10-15 peppercorns. Shake the mixture vigorously to incorporate. Place in the refrigerator, shaking every day or as many times as possible.

After 5 days strain off the fruit, leaving the settled sugar in the bottom of the bowl. You should get about 1000 ml of syrup depending on the size and ripeness of your fruit.

Place in a jar and add the vinegar.

Keep in the refrigerator and shake prior to use.

 

To Make the Spicy Tequila

Using decent (not the most expensive but not the cheapest) tequila, add 1 sliced jalapeno to one small (13 oz) bottle of tequila. Replace the lid on the bottle and let sit for at least 24 hours prior to use, preferable longer.

 

 

 

 

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