Little Bird Told Me So...

“Spicy cocktails: people either love them or hate them. The goal here is to pull some flavor and aroma from Thai chilies, in addition to heat. Flavor in addition to heat is often overlooked. In this case we are going to pair chilies with white rum, as it reminds us of the spicy foods that come from the equatorial areas that produce most of the world’s rum. Vodka or gin would also work well. The goal is to balance heat with acid and sweetness.”

— Elliot Manthey, Meteor Bar

DIFFICULTY: MODERATE
TIME: 7 MIN
GLASSWARE: COUPE

Recipe:

• 2 oz Far North Spirits Ålander White Rum

• ¾ oz Fresh Lime Juice

• ¾ oz Fresh Orange Juice (not from a carton)

• ¾ oz Simple Syrup

• 1 Pinch Salt

• 1 Thai (Bird) Chili, Sliced Lengthwise

• 1 Dash Fish Sauce

INSTRUCTIONS:

Combine all ingredients in a shaker; do not muddle the chili. Shake hard and strain into a cocktail glass. Mint, Thai basil or cilantro are excellent garnish options.

Simple Syrup:

• 1 cup white sugar

• 1 cup water

Heat over medium-high heat, stirring occasionally, until sugar is completely dissolved. Remove from heat, then cool. Use right away or refrigerate for up to 2 weeks.

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Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”