Sep 16, 2007

Stop Asking Me What I Think About The Economy...

I've already told you, it's about to suck.

Oh, and look at this CHART.

Mops 'R Us,
KH

Sep 3, 2007

Jumping Monkey Cocktail Recipe

This is a recipe I adapted from a cocktail served to me at Perry Street Restaurant during the spring of 2006. 

Naming credit: Christina Frayne

Ingredients:
Kentucky Bourbon
Serrano peppers
Granulated sugar
Brown sugar (optional)
Passion Fruit Juice

Making the Syrup:
The quantities I use in this example should make enough syrup for many drinks (15+). The extra syrup should be cooled and stored at room temperature in a glass jar. Other types of peppers can be used to vary the taste and heat level - Thai chili, Jalapeno, and Habanero (hot!) all work well.

1. Bring 3 cups of water to a rolling boil in a medium sauce pan.
2. Add 5-7 roughly chopped whole Serrano peppers. Boil gently for 2-3 minutes.
3. Drain out the peppers and discard. Pour the water back in the pan under low/medium heat.
4. Completely dissolve 1 1/2 - 2 cups of sugar into the water. Note that the traditional balance for simple syrup is two parts sugar to one part water. I prefer to use less sugar for this particular drink.

Making the Drink:
2 parts Bourbon.
1 to 2 parts syrup depending on desired sweetness.
8 parts passion fruit juice.

Combine ingredients in a Cobbler Shaker with ice. Shake and serve in a chilled double old fashioned glass. Granulated or brown sugar rim if you like that sorta thing.