This floral, gin-based drink from Butler’s Pantry brings the heat with a spicy honey syrup.
The Fire Flower
Ingredients
- 2 oz. Empress 1908 Elderflower & Rose gin
- ¼ oz. St. Germain elderflower liqueur
- ½ oz. House-made spicy honey syrup*
- ¼ oz. Demerara syrup
- ¼ oz. Supasawa Sour cocktail mixer
- 1 oz. Fresh grapefruit juice
- 6 drops Saline solution
- 2 oz. Grapefruit soda such as Squirt
- Thinly sliced grapefruit wheel dusted with ground turmeric and pink peppercorn mixture for garnish.
Instructions
- Slice a fresh grapefruit into thin wheels. In a small bowl, combine equal parts ground turmeric and ground pink peppercorn.
- Lightly dust one side of each grapefruit wheel with the spice mixture just before serving.
- Combine the gin, St. Germain, spicy honey syrup, demerara syrup, Supasawa, fresh grapefruit juice, and saline solution in a shaker filled with ice.
- Shake vigorously for 10 to 15 seconds until the mixture is well-chilled.
- Strain into a chilled coupe glass.
- Top with grapefruit soda.
- Gently place the dusted grapefruit wheel on the surface of the cocktail, allowing it to float.
Notes
*For House-made spicy honey syrup: Combine 12 oz. red chili pepper raw honey; 8 oz. water, ½ small serrano pepper, sliced into coins; ¹⁄₁₆ tsp. ground pink peppercorn; and ¹⁄₁₆ tsp. ground turmeric. Bring the water to a boil. Reduce the heat to a simmer and slowly stir in the honey until fully dissolved. Add the serrano pepper slices, ground pink peppercorn, and ground turmeric.
Let the mixture simmer for 10 minutes. Strain through a fine mesh sieve and allow to cool before use. Ryan Manka, director of beverage at Butler’s Pantry, a catering and events company in St. Louis, created this recipe.
Let the mixture simmer for 10 minutes. Strain through a fine mesh sieve and allow to cool before use. Ryan Manka, director of beverage at Butler’s Pantry, a catering and events company in St. Louis, created this recipe.
