Post #409668 by MinnesotaChef on Tue, Sep 23, 2008 10:53 PM

I've been working with one of our bartenders on signature drink development and the process has lead to some fun creations. I usually come up with a novel ingredient and the bartenders make drinks around what I give them. This one has been used more than any others in their experiments:

Chili syrup:

1.5 cup sugar
1.5 cup water
2 t. Paprika
1 t. Cayenne (This is the part where you can go nuts creatively, I've used small amounts of habanero powder, jalapeno powder, and other chili powders instead and in varied amounts. This is just a good start.)
4 t. Crushed Red Peppers (Pizza Pepper)
2 t. Chili Powder (The mixed stuff that everyone tells you not to use)

Boil the water and sugar to make a simple syrup.
Add the powders, whisk and boil for about 3 minutes.
Strain through a cheesecloth or extremely fine strainer while still hot. Chili powder can be gritty otherwise. The syrup should be an evil blood red color.
Allow to cool before using.

The peppers you use control the heat and where it "Gets You" in the end result. I do not suggest chipotle or ancho peppers it just doesn't want to work. The habanero syrup was almost too hot to use, but the novelty of it may inspire some kind of tough guy tropical drink. These syrups can be used to make "Fire Cracker" sundaes with rad hots and vanilla ice cream.

My drink recipe (No accurate amounts, sorry)

half glass mango puree
couple spoonfuls chili syrup or 1 long pour
soda water to the top
3 or 4 crushed mint leaves on top

stir with the straw you're using and get back to work

I make this while I'm working, so its always made fast and usually drank from an "Uncle Alligator" type of kids cup. Health code says drinks in a kitchen have to be plastic and have lids on them.

The bartenders are working on a drink that uses a cilantro infused vodka I came up with and this syrup. I'm curious as to what you guys might think.

[ Edited by: MinnesotaChef 2008-09-24 16:45 ]