APERITIVO
FIVE WAYS WITH
CHILLI Spirits
Turn up the heat with fresh, dried, flaked and powdered chillies to bring extra oomph to your cocktails
Ingredients 2-3 medium chillies (jalapeño for a mild flavour; habanero for more heat) 500ml vodka/tequila/ bourbon Method Halve the chillies, add to a sterilised bottle or jar, then pour the alcohol over. Check for taste – from a few hours to several days. Once infused to your liking, discard the chillies. Use as a base for your drinks.
OIL Ingredients 500ml extra-virgin olive oil 5 tsp mixed dried chilli flakes 2-3 whole dried chillies Method Heat the olive oil and chilli flakes in a pan over a low heat for 5 minutes. Remove from the heat and allow to cool. Pour into a sterilised bottle. Add the whole dried chilies, then seal. Use a drop to top your cocktails.
Ice lollies Ingredients 500g mango flesh Juice and zest of 2 limes 140g golden caster sugar ¼ tsp hot chilli powder 500ml tequila
Syrup SALT Ingredients 1 tbsp kosher/fine flaked salt 1 tbsp chilli powder 1 tsp ancho chilli powder ½ tsp smoked paprika Method Mix all the ingredients together and use to rim/ half rim the glass for your Margarita.
Ingredients 350g caster sugar 350g water Pared zest of 4 limes, cut into strips 2 red chillies, deseeded and sliced Method Heat the sugar and water and allow to dissolve. Add the lime zest and chillies. Simmer for a couple of minutes then allow to cool. Place the syrup into sterilised bottles. Infuse for at least 24 hours. To use, add to ginger beer for a tasty non-alcoholic tipple, or add to tequila and top with tonic.
10 THE COCK TAIL LOVERS / ISSUE 45
Method Place the mango flesh in a blender and process until smooth. Pour through a fine mesh strainer. Add the remaining ingredients and mix together until smooth. Divide the mixture between 10 ice lolly moulds and place in the freezer. Chill for 30-45 minutes or until just starting to freeze, then add lolly sticks. Freeze for at least 4 hours and you have your cocktail on a stick.
