Urban Barrel recently featured this hot cocktail during a Facebook Live with CRAVE Ottawa. The recipe and video are available below.
Pour Graham’s Late Harvest Port 12 Years into the barrel (keep the bottle) and let cure for a week.
After a week, empty the barrel-aged port back into the bottle (save for another cocktail) and pour Gibson’s Rye into your barrel. Let it age for 3 to 4 weeks.
In a shaker add
- 1 egg white
- 1.5oz lemon juice
- 1.5oz Jalapeño Syrup (see below)
- 2oz Port-cured Gibson’s Rye
Dry shake vigorously for 10 seconds.
Pour over ice in rocks glass.
Add 3 drops of habanero bitters (if needed for extra heat)
In a saucepan, boil 1 cup of water and add 1 cup of sugar. Stir until sugar is dissolved.
Turn the heat down to simmer and add 1 jalapeño (sliced). Let sit for 30-45 minutes.
The longer it simmers, the spicier the syrup.
Salty Sweet Chili Rimmer:
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (optional)
Optional: Sliced jalepoño for garnish