The Killer B

  • Serves

    makes 1 Cocktail


A riff on the classic gin-honey-lemon cocktail the bee's knees, Miami restaurant Khong River House gave us this recipe for the Killer B, which swaps honey with a fiery Thai bird chile-white peppercorn simple syrup for a complex balance of tart, sweet, spicy, and bitter.


For the Thai Chile Simple Syrup

  • 12 cup sugar
  • 2 red Thai bird chiles, halved
  • 1 tbsp. white peppercorns, cracked

For the Cocktail

  • 1 12 oz. London dry gin, such as Beefeater
  • 34 oz. lemon juice
  • 34 oz. Thai chile simple syrup
  • Red Thai bird chiles, for garnish (optional)


Step 1

Make the simple syrup: Bring sugar and ½ cup water to a boil in a 1-qt. saucepan, stirring, until sugar dissolves. Remove from heat and add chiles and peppercorns; cool chile syrup to room temperature and refrigerate overnight. Strain chile syrup, discarding chiles and peppercorns.

Step 2

Combine gin, lemon juice, and ¾ oz. chile syrup in a cocktail shaker filled with crushed ice; shake vigorously. Strain into a chilled coupe glass and garnish with a chile.

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