Happy first birthday to Cocktails@lemmy-world!
For June, the challenge is a hot cocktail - either spicy or literally hot. Bring on the heat! Warm yourself if you are in the southern hemisphere, or cool off with a spicy spicy drink if it’s summer (it is very much summer here).
No specified ingredient this round, doesn’t have to be alcoholic but must contain at least three ingredients, most upvoted wins.
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Nothing to submit this time. I tried a couple of things with Ancho Reyes, but nothing came together. I’ve had that bottle for almost two years and haven’t ever found any recipe with it that really works.
My daughter doesn’t like it either - I find it has an affinity for pineapple, and I make tepache and also fresh pineapple juice a lot, so get a lot of mileage out of it. It was really good with Cynar in the pas de loup one too but the drink wasn’t spicy overall.
If you never figure it out, try it in or on pineapple upside down cake, or on vanilla ice cream. Or the Pas De Loup one I tried, 2 parts mezcal to 1 part Cynar to 1/2 part Ancho Reyes, lemon and honey to taste.
I tried to infuse some mezcal with a single jalapeno from my garden. I diced the pepper up, popped it into the bottle, and left it in over night based on a cursory internet search. It is completely undrinkable. Insanely spicy and I’m Cajun and can handle spicy things pretty well.
Needless to say my entry for this month’s challenge is a bust. What did I do wrong? Why is it so much spicier than the jalapenos normally are? I know the jalapenos from my garden aren’t very consistent in their level of heat, but this infusion was liquid fire.
I grew a hardy hybrid called Jalafuego last year, the plants were so healthy and productive but yeah, so very hot, had to be very restrained with them. Can you maybe flavor it a little and use it more like a liqueur? Orange zest and sugar, perhaps?
I’ll try that!