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Spicy Thai Bomber Martini .A delightul lip burning Martini that envelopes the whole mouth.As a drink itís perfect.
Spicy Thai Bomber Martini
Yield: 2 martinis (4 ounces each)
Glassware: Martini glasses
1 teaspoon Carolina Reaper dried flakes
Thai Basil leaves
1 oz. (30 ml) simple syrup (recipe below)
6 oz. (180 ml) Gin
1/2 oz. (15 ml) Dry Vermouth
Sugar, for garnish
Carolina Reaper Chili powder, for garnish
1. Spread the sugar into a thin layer on a plate larger than the rim of the martini glasses. Sprinkle Carolina Reaper chili powder over the sugar. Cut a grapefruit in half and lightly run the rim along the flesh of the fruit to wet the rim. Dip the rim into the Carolina Reaper Chili Powder and sugar on the plate.
2. Using the citrus reemer, make 8 long grapefruit strips. Place the strips into the shaker. Place Carolina Reaper Flakes into shaker. Lastly add the thai basil leaves to the shaker ( You can use about 20 leaves).
3. Pour the simple syrup into the shaker. Lightly muddle all of the ingredients together to release the oils from the zest, Carolina Reaper Flakes and basil. Take care not to break the basil leaves up too much.
4. Add ice to the shaker. Pour in the gin and vermouth. Cap the shaker and vigorously shake for at least 30 seconds.
5. Strain and pour the martinis into the prepared glasses, careful not to wash off the rim sugar.
Yield: 8 ounces
4 oz. (120 ml) sugar
4 oz. (120 ml) water
1. Add the water and the sugar to the pot. Heat over high heat, stirring constantly until the sugar is completely dissolved and the liquid just comes to a boil.
2. Set aside to cool completely.
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