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.
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?