• 1.5 oz white rum
• 1 oz Homemade Chili Liqueur
• 2.5 oz peach nectar
• 0.5 oz lemon juice
• 2 dashes orange bitters
• Optional: Plain or peach-flavoured sparkling water
• Garnish: Sliced jalapeño peppers
She’s a Spicy Peach
Spicy Margarita
• 1.5 oz blanco tequila (Hornitos used)
• 1 oz Homemade Chili Liqueur
• 1 oz lime juice
• Garnish: Salt for rim of glass, pepper, lime wheel
Turn up the heat
Homemade chili syrup and liqueur add sizzle to summer cocktails
Just like summer, Home Bar is bringing the heat! Spicy drinks aren’t new, but have recently experienced a popularity boom, whether the heat comes from hot sauce, fresh jalapeños or spicy spirits.
We’ll be making something more dynamic and versatile than just popping jalapeños into a bottle of tequila. Chili liqueur allows for balanced, nuanced flavours, can be added or substituted into drinks, and can be as fiery as desired. Or, if you prefer, you can make a chili syrup for all your zero-proof drinks.
The Last Word: Chili Chocolate Manhattan
Warming up a classic
John Keats’ “season of mists and mellow fruitfulness” is upon us, bringing with it dark, cold, rainy weather—and a craving for sophisticated cocktails that are both warming and comforting. Just like this one.
Cîroc Me Gently, Cîroc Me Slowly
This cocktail from Kaitlyn Stewart, World Class Canada 2017 winner and bar manager of Royal Dinette, is a mouthwatering balance of sweet, citrus and spice.
• 1.5 oz (45 mL) Ciroc Vodka
• 0.5 oz (15 mL) Ancho Reyes chili liqueur
• 0.25 oz (7 mL) crème de cacao (chocolate liqueur)
• 0.5 oz (15 mL) freshly squeezed lemon juice
• 2 dashes of Bittered Sling Lem-Marrakech bitters
Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail glass. If you like, garnish with a dehydrated lemon wheel. Serves 1.