Spicy Fifty
Vanilla vodka and elderflower with honey and chile muddled through it. Floral first and hot afterwards.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Thai chile | 2–3 thin slices |
| Vanilla vodka | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Elderflower cordial | ½ oz15 ml¼ oz9 ml⅝ oz20 ml⅞ oz25 ml |
| Lime juice | ½ oz15 ml¼ oz9 ml⅝ oz20 ml⅞ oz25 ml |
| Honey Syrup | ⅜ oz10 ml¼ oz6 ml¼ oz9 ml½ oz15 ml⅝ oz20 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
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Preparations
Place 1 ½ cups of water in a saucepan and bring it to a boil. Add 1 ½ cups honey and cook until it is just runny. Remove the pan from heat and let the syrup cool before using or storing.
Method
- Muddle the chile slices gently in the bottom of a shaker — bruise them, do not shred them.
- Add everything else and fill with ice.
- Shake until cold and fine strain into a chilled cocktail glass.
- Sit a whole chile on the rim.
Mixology by Whiphttps://mixologybywhip.com/recipes/spicy-fifty
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