Ingredientshabanero2

  • 2 oz. habanero infused Maker’s Mark* whiskey
  • 1/2 oz. sweet vermouth
  • 2 dsh. bitters

Directions

Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Strain the drink into the glass. Add 1 to 2  Maraschino cherries if you swing that way.

*Habanero Honey Whiskey

Ingredients

1/4 cup honey (about 85 grams)

1 medium cinnamon stick (about 4 grams)

1/2 habanero pepper

Lemon zest – from about 1/3 to 1/2 of a medium lemon (about 5 grams of zest)

1 1/2 ounces Water

1 cup Bourbon or Whiskey of your choice

Directions

Remove the stem of the habanero and quarter the pepper, keeping the seeds intact. Place the first five ingredients in a small saucepan and bring to a simmer on low heat. Simmer for 5-7 minutes, stirring frequently. Remove the habanero with tongs or a fork. Allow the rest of the mixture to cool completely. Strain out the solids with a mesh strainer.

Pour the honey mixture into a pint jar or other infusion vessel. Add the bourbon or whiskey, and close the jar tight. Shake well to combine.

After 24-48 hours, strain through a coffee filter, and let the infusion rest for a few days before drinking.

Depending on how much heat you can take, feel free to use only part of the habanero or omit the seeds.

* Use caution when handling hot peppers. Use gloves if possible and wash hands thoroughly.

++Recipe by Boozed and Infused++