this post was submitted on 08 Jul 2023
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I thought the maraschino and jalapeño would be weird with one another, but I was wrong. It was quite interesting in a really good way.

  • 2 oz bourbon
  • 3⁄4 oz lemon juice
  • 1⁄2 oz maple syrup
  • 1⁄4 oz luxardo maraschino liqueur
  • 1 slice jalapeño (1/4-inch slice, with a few seeds)
  • 1 dash angostura bitters
  • 1 dash orange bitters
  • 1 twist orange peel (Flamed)

Recipe

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[–] BlueLineBae@midwest.social 2 points 1 year ago (1 children)

This reminds me of the yellow pepper no 2. I haven't made it in a while but it uses yellow bell peppers for the juice and then you scorch a shishito pepper for garnish. It's surprisingly good! I love when savory elements add that little something extra.

[–] engineg@lemmy.world 2 points 1 year ago (1 children)

I'll have to look that one up and figure out how to juice a pepper.

[–] BlueLineBae@midwest.social 1 points 1 year ago (1 children)

Here is the rendition I tried out and it was delicious! We just blended the peppers and squeezed the juice through a cheese cloth. Hope you enjoy!

[–] engineg@lemmy.world 2 points 1 year ago (1 children)

I'll report back. But damn, the optional bitters...those aren't in my cabinet. Good without em?

[–] BlueLineBae@midwest.social 1 points 1 year ago

I'm going to say yes. I'm an absolute baby when it comes to spicy stuff. My husband had the bitters and I had one without and it was still quite delicious.