Thursday, January 7, 2016

Polynesian Pepper Pot

This spicy tropical drink paradoxically uses vodka to boost its potency. The original recipe calls for several spices to get the necessary pepper heat. I am going to tell you not to bother with Tobasco. you don't want vinegar to sour your sweet drink. Instead, use ground red pepper, a dash of curry powder and chili pepper infused rum. You can make it yourself with a hot chili and your choice of rum.
  • 2 oz. vodka
  • 1 oz. rum (chili pepper infused used)
  • 4 oz. pineapple juice
  • 1/2 oz. orgeat syrup
  • 1 tsp. lemon juice
  • pinch ground cayenne pepper 
  • pinch curry powder
Combine vodka, rum, orgeat and juices in a shaker with ice. Shake and pour into a chilled highball glass. Add pinches of pepper and curry on top. 

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