Border Agitation

  • Serves

    makes 1 Cocktail

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
  • 12 oz. simple syrup
  • 2 tsp. hot pepper jelly, such as Tabasco brand
  • Lemon twist, to garnish


Step 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.

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