Pepper Upper

2 oz Rye, Rittenhouse
34 oz Lemon juice
12 oz Simple syrup (arbol-chili-infused)
2 ds Bitters, Angostura
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.
From other users
  • Kinda just a spicy whiskey sour, but there's nothing wrong with that! — ☆☆☆
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