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

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.

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