Velvet Inferno: It Hurts so Good
Spicy, Winter, Fall
About this Recipe
Like a toxic love affair, this drink will having you begging for more … even though it stings. The flavor is both smooth and intense. The cinnamon and habañero balance with the full flavors of the pomegranate and whiskey. Just have a sip, we dare you.
- 1.5 oz Maker’s Mark Bourbon Whiskey
- .75oz habañero maple syrup
- .5oz Canella Cinnamon Cordial
- .5oz fresh squeezed lemon juice
- .5oz pomegranate juice
- 4 dash Scrappy’s Chocolate Bitters
- Crushed maple flakes – to rim glass
If the heat is a little more than you can handle, you can dilute some of the spice by using regular maple syrup with the habañero. Try half and half first, see where you end up.
As with most our syrups, this one is simple. Heat up 1 1/2 maple syrup, 1/2 cup of water and two sliced habañero peppers. Bring to a boil and let simmer for 15(ish) minutes. Strain into an appropriate bottle and you’re ready to roll.
Pro tip: add this to your morning coffee for a spicy pick-me-up.
Nothing too special here. Put all the ingredients (minus the maple flakes) into a cocktail shaker and shake away.
To coat your lips and mouth with a little extra sweet before the robust flavors of the drink hit you, try rimming the glass with crushed maple flakes. Never heard of those? I hadn’t either. I found some at a local Spice shop (Salty Savory Sweet). You could also use maple sugar. I added a slice of lemon with some of the maple flakes as well.
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