Portland, Oregon, bartender Jeffrey Morgenthaler uses hot pepper jelly and the Peruvian sugarcane spirit cachaça in this spicy twist on a classic sour. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Jeffrey Morgenthaler’s article Preserves in Cocktails.
- 2 oz. cachaça, preferably Boca Loca
- 1 oz. fresh lemon juice
- 1⁄2 oz. simple syrup
- 2 tsp. hot pepper jelly, such as Tabasco brand
- Lemon twist, to garnish
- Combine cachaça, juice, syrup, and jelly in a cocktail shaker filled with ice. Shake and strain into a chilled coupe glass; garnish with lemon twist.