I don’t have a name for this drink. I like names. I love this cocktail. So you can see what type of conundrum this has created in my life. I’ve even gone against suit and made this three times since it’s invention two weeks ago.
If you have a creative, fun name for this cocktail, let me have it. I’ll give you full credit and I will finally be able to refer to this properly when I make it for guest.
Update: This drink now has a name: Hot Blooded
I’ve also learned a few things about drink making with peppers, something I am completely and whole heartedly in love with. Spicy drinks have even lured me away from my one try love of the drink world: Craft Beer. While beer will still hold the number one rank in my drinking life, spicy cocktails have snuck into a close second spot. But there are rules when concocting libations from such unpredictable ingredients. Here are some rules to keep in mind:
1. Most of the heat from pepper are in the seeds. The more seeds you leave in, the hotter it will become. Exponentially.
2. When peppers sit in alcohol it only takes seconds for the heat level to go from hot to way too hot. It happens faster than you would expect.
3. No two peppers are the same and there is no way to predict how hot the ones you have chosen will be.
4. Alcohol intensifies heat. I learned this when writing an article about How To Pair Food & Wine, high alcohol beverages increase the heat level in food. The same rule applies to making cocktails with peppers.
5. Sugar mellows heat. Adding more sugar can lower the heat level a bit.
6. Use gloves. For the LOVE. You only have to forget once, and then try to take your contacts out a few hours later to NEVER do that again. If you do forget, the best way to remove the peppers evilness from your fingers is to rub copious amounts of olive oil into your hands for about 5 minutes, and then wash the olive oil off with very warm water and dish soap.
Hot Blooded:
Jalapeno, Blood Orange & Whiskey
(Named by Seth)
1 cup fresh squeezed blood orange juice
2 tbs Agave
1/2 cup whiskey
1 medium sized jalapeno, chopped, stem removed (about 2 tbs)
In a cocktail shaker, add the blood orange juice, agave and whiskey, stir until combined. Add the jalapenos, replace the shaker cap and shake three times, immediately pour through a strainer into highball glasses filled with ice, straining out the jalapenos. Discard the jalapenos.
*I made this cocktail three times. The first time I made it with hand squeezed blood oranges, by far the best choice. Knowing that blood orange season is on it’s last legs, I wanted an alternative. I made it with regular orange juice and it just wasn’t as good. I also made it with Tropicana Trop50 Red Orange, while not as good as hand squeezed blood oranges,it was much better than regular orange juice, a fine substitute. And you can buy it in most grocery stores.
Update: I think we have a name. I had so much suggestions sent to me via email, Facebook, twitter and comments, but the one I can’t get out of my head is: Hot Blooded. Thanks in no small part to Foreigner. I also LOVED the idea of a TrueBlood name, since I am shamelessly addicted to that show, Bon Temp Sunrise?? Maybe not. Thank you to Seth for the new name! I can now get some rest.
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