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This was a little sweeter than I’d prefer, but I can see some people liking it. I learned about this one while researching the recipe for the Trinidad Sour (my current favorite). 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. Campari is great stuff. (Based on recipes from The Webtender Wiki). Post was not sent - check your email addresses! This Caribbean pepper is famous for being the hottest chile pepper in the world. Ingredients for my take on the Bully Boy…. Here’s two of the ones that stood out: The Sour Hass cocktail is based on the recipe from Las Canteras Peruvian restaurant in Adams Morgan. On a small plate, mix together cinnamon and coarse sugar. In a heatproof bowl, combine the hot Simple Syrup with the ginger and the habanero chile. Brush a little apple cider around the rims … 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. Strain into an airtight container and let cool completely. Roughly chop. Muddle everything but the Sanbittèr. I blew an interview earlier in the day, so I’m naming this one Consolation Prize. Here’s a few cocktails that I’ve made in the last couple of weeks: Squeeze the lime and drop the shell in the glass, then add the tequila and crème de cassis. Turn down the heat to a simmer, and let the simmer for about 10 minutes. Goes great with Peruvian food. From the site: 1oz bourbon 1/2oz Fernet Branca 1/2oz Canton ginger liqueur 1/2oz lemon juice 2t simple syrup lemon peel, for garnish ), 1/4 oz lemon juice (and being out of lemons, I used the type from concentrate…meh.). Third method replaced the Campari and soda with Schweppes tonic water with quinine…this was the favorite. Refrigerate for up to 2 weeks. Slowly stir sugar into boiling water until sugar is dissolved, 2 to … Not bad. Fourth method was with nothing added after straining. Turn the food processor on and blend until you have very small pieces of the ginger and the habanero. Made an evening out of trying some cocktail recipes. Check out Στου Στράτου in Χώρα and try the rakomelo (hot raki with honey). I tried this a couple weeks ago at The Passenger…thought I’d try making it myself. A tasty and complex drink. Pour into a very large pot. Let steep for 10 minutes. Strain into an airtight container and let cool completely. 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. Next up is the Gunshop Fizz, created by some folks at Cure New Orleans, and posted at the Shake & Strain blog. 1 tablespoon plus 1 teaspoon chopped fresh ginger I was looking for some ideas for my brand new bottle of Fernet-Branca and came across this page. Garnish with a slice of cucumber. 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. 6 ounces Simple Syrup, heated 1 tablespoon plus 1 teaspoon chopped fresh ginger 1 halved and seeded habanero chile. Let steep for 10 minutes. Now shake it all up and strain into a chilled cocktail glass. Sorry for the hiatus…was tied up with some professional stuff. I could also see this being good blended with ice, and that would lighten up the sweetness. I changed up the recipe slightly by adding my homemade habanero-ginger syrup instead of plain simple syrup. I tried this four ways with another guinea pig tester. I was looking for a good Chartreuse cocktail for this evening, and came across Last Frontier at both cocktail virgin slut and The Passenger. Replaced plain simple syrup with homemade habanero-ginger syrup. 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