Vena’s Fizz House Maine Hot Fire Cocktail

Recipe: Steve Corman , Vena’s Fizz House , Portland, Maine

Photo: Greta Rybus

February 03, 2016

Ghost pepper tincture adds a punch of heat to this winter warmer.

Whiskey, maple, cider and spice all come together in this winter warmer from Vena’s Fizz House in Portland, Maine. Read more about Vena’s in our feature from the Nov/Dec 2015 issue, and remember to be careful when handling ghost peppers, as they’re one of the hottest on the Scoville scale.

Ingredients

1½ oz. rye whiskey
¾ oz. maple syrup
¼ oz. reduced apple cider
⅛ oz. ghost pepper tincture (or to taste)
3 dashes maple bitters (or substitute Angostura)

Tools:barspoon, strainer
Glass:cocktail
Garnish:apple slice

Preparation

Stir ingredients with ice in a mixing glass; strain into a chilled glass.

Ghost Pepper Tincture: Coarsely chop 3-4 ghost peppers (or other hot pepper) and add them to a jar with 1 cup of vodka. Let the peppers soak for 5 days; strain before use; use within 1 month.

Reduced Apple Cider: Add 2 cups of apple cider to a saucepan and bring to a boil. Reduce heat to medium and simmer uncovered until reduced to about ½ a cup. Cool before using; refrigerate and use within 1 week.