I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.

  • 2 oz bourbon
  • 3⁄4 oz lemon juice
  • 1⁄2 oz maple syrup
  • 1⁄4 oz luxardo maraschino liqueur
  • 1 slice jalapeño (1/4-inch slice, with a few seeds)
  • 1 dash angostura bitters
  • 1 dash orange bitters
  • 1 twist orange peel (Flamed)

Recipe

  • @[email protected]M
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    21 year ago

    This reminds me of the yellow pepper no 2. I haven’t made it in a while but it uses yellow bell peppers for the juice and then you scorch a shishito pepper for garnish. It’s surprisingly good! I love when savory elements add that little something extra.

    • @enginegOP
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      21 year ago

      I’ll have to look that one up and figure out how to juice a pepper.

        • @enginegOP
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          21 year ago

          I’ll report back. But damn, the optional bitters…those aren’t in my cabinet. Good without em?

          • @[email protected]M
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            11 year ago

            I’m going to say yes. I’m an absolute baby when it comes to spicy stuff. My husband had the bitters and I had one without and it was still quite delicious.