This week’s H.O.A.G.Y. [Help Out a Gal/Guy, Yeah?] comes from my college BFF Jalapeño Gimlet. She wrote to me via the ABG Facebook page:
“Hey bourbon gal! Help a gf out! Have a cocktail I wanna make…it’s called the hot christy and it has gin, cucumber, lime and habanero. Like a gin gimlet right? Do I infuse the gin? Can you help me???”
She then sent me a couple of pics of the drink and gave the very helpful info that she was drunk-ass from two of them. Which provided excellent context for figuring out proportions. Though, generally, my gal Jalapeño Gimlet gets pretty drunk off of two of anything. One of the many reasons I love her.
She ended up making our version, which she awesomely called the “Hot Pocket” for a friend’s Bon Voyage party and they were a big hit! Additionally, she said the aggressive cucumber muddling and shaking required was particularly helpful in working through the combined joy and frazzle of party hosting with a grin on her face, in spite of recent sad news. Ah, the zen of bartending. I recommended infusing the syrup, not the gin, since as we all know alcohol is a solvent and mixing spicy things like peppers [like we did to make Grilled Jalapeño-Pineapple Tequila a while back] takes some pretty careful monitoring. It’ll go from nicely kick-ass to sweaty eyeballs in a matter of hours.
“Hot Pocket” – A Habanero Gimlet
Rub the rim of a martini glass with lime wedge, dip rim into Redmond Real Salt or kosher salt
In a cocktail shaker, muddle the hell out of ½ cocktail [Persian] cucumber
Add a big handful of ice
Add 2 oz. gin [I like Beehive’s Jack Rabbit Gin for this]
Splash of St. Germaine liqueur
¾ oz. fresh squeezed lime juice
1 oz. habanero simple syrup*
Shake it like a Polaroid picture, then strain into the salt-rimmed martini glass.
*Habanero simple syrup: to a pint mason or other heat-proof lidded jar add 1 cup sugar and 1 cup boiling water. Stir until sugar is completely dissolved, then add 2 habanero chilies [cut in half to expose all those spicy innards]. Let cool to room temp, add lids, and refrigerate over night or for at least 12 hours. TASTE. The longer you leave in the habaneros, the spicier this syrup will be; I removed the habaneros after about 24 hours. It will keep in the refrigerator for a couple of weeks.
We’ll be using some of the leftover habanero syrup to make more drinks soon. Visit the ‘abourbongal’ Instagram feed to check out pics from some recent research sessions, including a fab twist on a Habanero Margarita. Yum.
Have your own H.O.A.G.Y. request? I love some R&D, y’all! Contact me via the A Bourbon Gal Facebook page, or email firstname.lastname@example.org