Tastefully Overcaramelized

Abe says

We’re apparently fortunate enough to drink a lot of good cocktails, most of them at Licorous, Lark’s little sister and our favorite mixological destination (Ann says “bar”). The expertly balanced flavors, house-infused liquors, and knowledgeable bartenders have raised the bar (ahem) for what I consider a good drink, and given me something to aspire to, drinkswise.

Our New Year’s Eve party (was it really a month ago?) was as much for me an exercise in realistic planning as it was for Ann an exercise in making a lot of involved little things. My normal mode of operation involves at least a small degree of panicked frenzy, which I am told isn’t workable in cooperative efforts. Still, we managed a trio of skewers, pear tartlets, ham, fig, and caramelized onion crostini, gelato, homemade crackers, the array of basics, and…a signature cocktail.

In the end the inspiration blended Licorous with a pepper-infused drink we had once at Poppy, and a need for something adequately festive. I’d say it turned out quite well, if a tad bit experimental. The proportions here can and should be adjusted to your taste, particularly due to this drink’s nature. As served below it stood in for punch at our party; we mixed everything but the club soda in a small pitcher for easy access.

Highly Experimental

serves 1

1 oz pepper-infused vodka
1 Tbsp jalapeño simple syrup
1 tsp freshly squeezed lime juice
4 oz club soda
lime wedge and jalapeño slice for garnish

Stir all ingredients and serve in a punch glass or highball.

Pepper-infused vodka

1 large mild green pepper, such as an Anaheim or bell
2 cups vodka

Seed then chop the pepper, and muddle in the bottom of a container. Add vodka. Muddle more for good measure. Cover and let stand 2 hours or overnight.

Jalapeño simple syrup

1 jalapeño pepper
3 cups sugar
1 1/2 cup water

Roast the pepper until black, either for about 1 minute over an open flame on the stovetop, or 4″ under the broiler for about 10 minutes, turned once. Seal in a paper bag or aluminum foil to steam, 5-10 minutes. Peel off blackened skin and remove stem.

Combine sugar and water in a small saucepan, add the pepper, and simmer about 20 minutes, or to taste. Strain. Let cool.

Filed under: Drinks, Recipes by Abe on February 8, 2009. Tagged with: infusion, jalapeno, lime, peppers, simple syrup, vodka.