Fire up your cocktail experience with hot pepper. The smooth caramel and smoky notes in bourbon get a kick from spicy Thai pepper and tart citrus grapefruit. The combination is enough to get the tastebuds tingling.
1 oz. Jim Beam Bourbon
1/ piece of Thai Pepper (or adjust amount of pepper to suit your taste)
2 oz. ruby red grapefruit Juice
1/2 oz. simple syrup
Thai pepper and ruby red grapefruit wedge for garnish
Add all ingredients in a shaker, fill with ice and shake vigorously. Strain into a rock glass with new ice.
Place garnish and enjoy.
Adding hot spice to a cocktail is a great touch. To ensure it isn’t too much, it is better to start with a small amount of pepper and add more as you want to increase the intensity of the heat.
You can replace Thai pepper with any type of pepper easily.
Simple syrup is equal parts of sugar and hot water.