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)
7 Comments
MeanyMellow@lemmy.world · 5 pts · 3y
Yeah, maraschino and jalapeño sounds odd together, but it's cool that it works! I'm surprised that the maple syrup wasn't too much, but it sounds delicious since it worked!
evhan@lemmy.foldling.org · 2 pts · 3y
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.
BlueLineBae@midwest.social · 2 pts · 3y
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.
engineg@lemmy.world · 2 pts · 3y
I'll have to look that one up and figure out how to juice a pepper.
BlueLineBae@midwest.social · 1 pts · 3y
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!
engineg@lemmy.world · 2 pts · 3y
I'll report back. But damn, the optional bitters...those aren't in my cabinet. Good without em?
BlueLineBae@midwest.social · 1 pts · 3y
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.