Serves 2
Chilli Sugar Syrup:
Makes approx. 1 cup
- 1 cup sugar
- 1 cup water
- 1 Wicked Hots Bird’s Eye Chilli, sliced
Method:
- Place the sugar, water and sliced chilli into a small saucepan. Bring to the boil then simmer for 5 minutes. Remove from the heat and set aside to cool.
- Once cool, strain through a sieve into a jar or container. Discard the chilli. Refrigerate until required.
Tip: remove the seeds if you want a less spicy version.
Chilli Gin Sour
Serves 2
- ¼ cup (4 nips) gin
- 2 tablespoons (2 nips) lemon juice
- 2 tablespoons (2 nips) chilli sugar syrup
- 1 egg white or 2 tablespoons aquafaba*
- 2 Wicked Hot Bird’s Eye Chillies and 2 strips lemon zest for garnish
Method:
- Half fill a cocktail shaker with ice then add the gin, lemon juice, chilli sugar syrup and egg white or aquafaba. Shake vigorously for a few minutes to get it well chilled and frothy.
- Strain the mix into coupe glasses. Garnish with a Bird’s Eye chilli and a strip of lemon zest.
Passionfruit Chilli Gin Sour
Add the pulp of two passionfruit to the shaker before shaking. Garnish with a slice of passionfruit and a Bird’s Eye chilli.