10 December, 2020
Curly and Turk recipe
For Chili Hibiscus Syrup:
1 cup water
1 cup sugar
1 cup dried hibiscus flowers
20 whole dried peppers
1.5 tablespoons hot sauce, such as Yucateca Red Habanero
For a cocktail:
3/4 ounce chili and hibiscus
syrup Crushed ice and ice cubes
1 1/2 ounce gin
3/4 ounce blue Curacao
2 dashes of Moroccan bitterness with a bitter finish
30 grams fresh lemon juice
To make chili hibiscus syrup: Bring water, sugar, hibiscus and chili to a boil for one minute. Remove from heat and leave to infuse for 15 minutes. Add hot sauce. Pass through a fine sieve or cheesecloth. Close the lid and store in the refrigerator for up to a week.
To make a cocktail: Pour chili-hibiscus syrup on the bottom of a tall glass and cover 2/3 with crushed ice. Fill a shaker with ice, add gin, curaçao, bitters and lemon juice. Shake.
Slowly strain the gin and curaçao mixture over ice so that it flows over the syrup. Cover with extra crushed ice and insert two tall straws right into the middle of the glass to simulate ice cream sticks.