Jalapeño Whisky Sour

Ingredients

• Graham’s Late Harvest Port 12 Years
• Gibson’s Rye
• 1 egg
• Lemon juice
• 1 Jalapeño
• Chili  Rimmer Ingredients (optional)
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika

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 cocktail 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.

How to Smoke a Glass

To give your tumbler the lightest smoke flavour, first, rinse your glass with water. Then, chill your glass in the freezer. Prepare the cocktail, and right before you pour, take oak shaving or oak sticks and set it on fire, preferably with a blowtorch. Take your glass and place it over the flame to suffocate the fire.

Salty Sweet Chili Rimmer

• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika (optional)

Garnish with sliced jalepoño.