Ingredients
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50ml gin (we used Empress 1908)
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30ml jalapeño syrup
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squeeze of lime
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small handful of blueberries
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ice
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tonic water, to top
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fresh sliced jalapeño chilli and sprigs of thyme, to garnish
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JALAPENO SYRUP
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½ cup sugar
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1 cup water
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1-2 fresh jalapeño chillis, chopped
Add drama to your G&T with coloured gin and the flavour and heat of chilli. Blueberry ice spheres really makes it sing! Makes 1
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FOR THE SYRUP: Add all the ingredients to a small pot, reserving a couple of chilli slices. Bring to a boil, simmer for 1 minute and allow to cool. Strain liquid into a jar and pop in the reserved fresh chilli slices for extra flavour and heat. This will keep in the fridge for up to a week.
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FOR THE COCKTAIL: Add the gin, jalapeño syrup, lime and blueberries to an ice-filled glass (we froze our blueberries into an ice sphere) and top with tonic water. Garnish with chilli slices and sprigs of thyme.
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NOTE: If you’re using a coloured gin, put this in last, after the tonic. Pouring it slowly over the back of a spoon will help the colour sit on the surface.
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