3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (arbol-chili-infused)
1 bsp Blanco tequila (as float)
1 twst Lemon peel (as garnish)
Instructions

Shake; strain; rock; garnish.

Notes

For the arbol syrup: Dissolve equal parts sugar and water on heat. Throw in a handful of arbol chilis and keep on low simmer. After ten minutes, fish out the chilis, cut them in threes, and throw them back in. After five more minutes (or whenever desired spiciness is achieved), take off heat, strain, and cool.

History

Figuring out what to do with this chili syrup, I thought I'd try a Penicillin riff.

Cocktail summary
Picture of Pepper Upper
Created by
Craig Eliason, Saint Paul, Minnesota (USA)
Year
2020
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
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  • Kinda just a spicy whiskey sour, but there's nothing wrong with that! — ★★★
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