Recipe by High Wire Distilling
Photo by Peter Frank Edwards
Ingredients:
2 ounces Jimmy Red Straight Bourbon whiskey
1 ounce Jalapeno-infused honey syrup*
0.75 ounce white or pink grapefruit juice (Ruby red not preferred)
1 tsp lemon juice
Tools: shaker tin, Hawthorne strainer, fine mesh strainer, tiny paper clip
Glass: coupe, Nick & Nora, martini
Garnish: rosemary sprig
Preparation:
Combine all ingredients in a shaker tin, add ice and shake vigorously for 10-12 seconds. Double strain with the Hawthorne strainer through a fine mesh strainer into your glass. Garnish by pinning a sprig of rosemary to the side of the glass.
*Jalapeno-infused honey syrup: Rough chop 1/2lb (4 medium-sized) jalapenos. Keep in mind the more seeds, the hotter, and you can always add but can never take away. Combine with 8-12 ounces of honey and let steep for 24 hours. Strain out jalapenos and refrigerate. Will keep up to 4 weeks in the refrigerator.
Serving a crowd? We’ve got you. This version makes four servings, so you can keep the good times flowing.
8 ounces Jimmy Red Straight Bourbon whiskey
4 ounces Jalapeno-infused honey syrup*
3 ounces white or pink grapefruit juice (Ruby red not preferred)
.5 ounce lemon juice
3.9 ounce water
If you’re making this larger batch for a party, the ingredients can be combined in a quart jar, stirred well with a spoon, and then chilled in the fridge until guests arrive. The addition of water in the batch recipe offers the dilution you would get from shaking the individual cocktail.
