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)

Shake; strain; rock; garnish.


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.


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)
Is the
author's original creation
Not yet rated
3 stars
(1 rating)
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From other users
  • Kinda just a spicy whiskey sour, but there's nothing wrong with that! — ★★★
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