Border Agitation

Todd Coleman

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.

Border Agitation
Portland, Oregon, bartender Jeffrey Morgenthaler uses hot pepper jelly and the Peruvian sugarcane spirit cachaça in this spicy twist on a classic sour.
Yield: makes 1 Cocktail

Ingredients

  • 2 oz. cachaça, preferably Boca Loca
  • 1 oz. fresh lemon juice
  • 12 oz. simple syrup
  • 2 tsp. hot pepper jelly, such as Tabasco brand
  • Lemon twist, to garnish

Instructions

  1. 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.