Jalapeño Bizness [Cocktail Recipe]

This spicy and sweet cocktail was created by Allen Lancaster Jr., master cocktail craftsman at The Bar at The Spectator Hotel, Charleston, SC. “My favorite non-alcoholic summer drink is an Arnold Palmer, so as I was creating this cocktail I wanted to ensure it was as light, bright, and vibrant as that,” Lancaster says. “I appreciate the use of jalapeño as a subtle component, and here it provides a mild heat that's soft on the back of the palate.”

INGREDIENTS

• 1½ oz. Virgil Kaine Ginger Bourbon (or your favorite bourbon)
• ½ oz. Domaine de Canton Ginger Liqueur
• 1 oz. prepared oolong tea
• ¾ oz. fresh lemon juice
• ¾ oz. jalapeño-ginger honey syrup (recipe below)
• 2 jalapeño slices
• 1 lemon twist

DIRECTIONS

Combine all ingredients in shaker with ice. Shake vigorously. Strain into a tall glass or mason jar packed with ice. Garnish with jalapeño slices skewered in a lemon twist.

To make jalapeño-ginger honey syrup:

• 3 jalapeños, diced
• 1 medium piece ginger root (about 1 oz.), diced
• 1 pint water
• 1 pint honey

Bring jalapeños, ginger, and water to a boil in a medium saucepan. Reduce to simmer, add honey, and simmer for 10-12 minutes. Remove from heat and pass through a fine strainer. Pour into container and refrigerate.

FROM THE SUMMER 2017 ISSUE.