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habanero ginger syrup

Replaced plain simple syrup with homemade habanero-ginger 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. Naturally I had to try out the award winner for best Fernet cocktail, so I threw together the Bully Boy. Goes great with Peruvian food. 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. 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. Both drinks use bitters as a base (2 oz Peychaud’s and 1.5 oz Angostura, respectively), making them unique in the mixology world. I tried this a couple weeks ago at The Passenger…thought I’d try making it myself. Post was not sent - check your email addresses! Refrigerate for up to 2 weeks. Let steep for 10 minutes. 6 ounces Simple Syrup, heated 1 tablespoon plus 1 teaspoon chopped fresh ginger 1 halved and seeded habanero chile. 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 learned about this one while researching the recipe for the Trinidad Sour (my current favorite). They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). In a heatproof bowl, combine the hot Simple Syrup with the ginger and the habanero chile. The habanero is also widely used in many different types of hot sauces. I blew an interview earlier in the day, so I’m naming this one Consolation Prize. Turn down the heat to a simmer, and let the simmer for about 10 minutes. On a small plate, mix together cinnamon and coarse sugar. Came out pretty well…I’d throw it together again. My version of Alex’s Sour from The Passenger: The ingredients for my version of Alex’s Sour…. 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. Garnish with a slice of cucumber. A tasty and complex drink. 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. 1 halved and seeded habanero chile. Pour into a very large pot. Cheers. Slowly stir sugar into boiling water until sugar is dissolved, 2 to … Sorry for the hiatus…was tied up with some professional stuff. 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. Not bad. Set aside for two minutes, then add ice, shake, and strain (recommended to double strain through a cocktail strainer and a tea strainer – liquid should be thin). I tried this four ways with another guinea pig tester. You put in some work for this one, but it’s worth it. 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. Strain into an airtight container and let cool completely. Let steep for 10 minutes. Then remove from heat. Now shake it all up and strain into a chilled cocktail glass. ), 1/4 oz lemon juice (and being out of lemons, I used the type from concentrate…meh.). 1 tablespoon plus 1 teaspoon chopped fresh ginger Toss into the bowl of a food processor. Ingredients for my take on the Bully Boy…. Recipe by Adam Seger, via foodandwine.com. The quinine bitterness is lighter than Campari and goes very well with the citrus notes of the drink. This one was definitely a winner. Fourth method was with nothing added after straining. 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). I was looking for some ideas for my brand new bottle of Fernet-Branca and came across this page. Ginger Beer (I used Fever-Tree, which is excellent. Turn the food processor on and blend until you have very small pieces of the ginger and the habanero. Came out smooth and spicy. I have a little more than 1/2 of a cup of each. Not only are they extremely hot, but they also have a unique,distinctively fruity flavor. I used Woodford Reserve bourbon, and swapped out the plain simple syrup for my homemade ginger-habanero variety. Throw it together again winner for best Fernet cocktail, so i d... Professional stuff with quinine…this was the favorite 6 ounces Simple Syrup with the citrus notes of the ginger and habanero! 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