Image of a jalapeno whisky sour
Barrel-Aged Cocktail Recipes

Jalapeño Whisky Sour

Urban Barrel recently featured this hot cocktail during a Facebook Live with CRAVE Ottawa. The recipe and video are available below.

Barrel Instructions:

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.

Cocktail Instructions:

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)

Jalapeño Syrup:

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

Notify of
Inline Feedbacks
View all comments