Some Like It Hot
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Credit: Nathan Greene, Lead Bartender, rm seafood and Rx Boiler Room, Las Vegas
The National Culinary Review, November/December 2013
Ingredients
1.5 oz. Fords Gin
0.75 oz. Solerno Blood Orange Liqueur
0.75 oz. fresh lemon juice
0.75 oz. honey syrup
10 drops Bittermen’s Habanero
Shrub Bitters
Sierra Nevada Pale Ale
Smoked paprika/pink Himalayan salt rim with chili threads, for garnish
Instructions
Method: Combine gin, blood orange liqueur, lemon juice, honey syrup and bitters. Shake; strain over fresh ice (Hoshizaki cubes). Top with pale ale; briefly stir to incorporate. Garnish with smoked paprika/pink Himalayan salt rim with chili threads. Serve in Collins glass.
Tags
Beverage, The National Culinary Review, Vegetarian
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