The Chili Flower
The Chili Flower
INGREDIENTS:
Red or green chili pepper
1 tsp. cinnamon sugar
1 tsp. vanilla sugar
Half a lime
2 slices pickled jalapeño
1½ oz. silver tequila
1/2 oz. Frangelico
2.5 oz. apple cider
DIRECTIONS:
For a garnish, cut four or five slices from a small red or green chili pepper about a quarter of an inch from stem to tip. Put pepper in cold water and refrigerate overnight. It will curl, creating a flower to top the cocktail.
To scent sugar, break up a cinnamon stick and grind with a quarter cup of sugar in a spice grinder. Bailey makes vanilla sugar by dehydrating a Madagascar vanilla stalk and grinding it with a half cup of sugar. This also pulverizes the sugar, making it easier to mix into drinks.
In a pint glass, muddle sugars, lime, and jalapeño. Pack glass full of ice, and pour in tequila, Frangelico, and cider. Shake vigorously and strain over crushed ice. Arrange chili slices in a flower on top.