Some Like It Hot

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


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


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.


Beverage, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals