I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.
- 2 oz bourbon
- 3⁄4 oz lemon juice
- 1⁄2 oz maple syrup
- 1⁄4 oz luxardo maraschino liqueur
- 1 slice jalapeño (1/4-inch slice, with a few seeds)
- 1 dash angostura bitters
- 1 dash orange bitters
- 1 twist orange peel (Flamed)
Didn’t have any jalapeños, so I made this with 1⁄2 oz of chipotle-infused bourbon I had left over from a previous drink instead. Nice recipe, cheers.
This reminds me of the yellow pepper no 2. I haven’t made it in a while but it uses yellow bell peppers for the juice and then you scorch a shishito pepper for garnish. It’s surprisingly good! I love when savory elements add that little something extra.
I’ll have to look that one up and figure out how to juice a pepper.
Here is the rendition I tried out and it was delicious! We just blended the peppers and squeezed the juice through a cheese cloth. Hope you enjoy!
I’ll report back. But damn, the optional bitters…those aren’t in my cabinet. Good without em?
I’m going to say yes. I’m an absolute baby when it comes to spicy stuff. My husband had the bitters and I had one without and it was still quite delicious.
