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Spice up your cocktails for world chilli day

It’s world chilli day! So we decided to celebrate in true gin style (the only way we know how to) and make some cocktails!

As the icy cold temperatures still linger in the air, we thought we would power through the end of winter with these spicy chilli cocktails. From the fiery martini to a glorified G&T we have the perfect cocktail for any gin lover, and they sure will get those taste buds tingling.

Starting off with the most simple we will work up to a more complex cocktail for those of you who like a challenge, and can take the heat.

The Chilli G&T

If you’re sat there thinking ‘no way does that ice cold copa contain anything remotely spicy’! You’re wrong gin buddie, Le Gin 1&9 is crafted in the ‘Distillerie des Terres Rouges’ a french distillery that produces a wide variety of wine, spirits and even mustards! Le Gin 1&9 is known for the spicy finish, which comes from one very special and unusual botanical. Pimenta dioica known to many as ‘all spice’ is used to give the gin that unique aromatic, strong chili pepper flavour.

Pair with Ginger Ale and garnish with chilli pepper for a G&T with a real kick.

The Burning Mandarin Martini

- 2 thin slices fresh serrano pepper
- 2 Parts Edinburgh Cannonball Gin
- 1 Part freshly squeezed lemon juice
- 1 Part freshly squeezed orange juice
- 1 Part simple syrup
- 1 Part ounce cranberry juice
- 1 tablespoon granulated sugar
- 1 orange wedge

Place 1 slice Serrano pepper into a cocktail shaker and mash lightly with a muddler. Add gin, lemon and orange juices, simple syrup and cranberry juice.Fill shaker with ice. Place a mixing glass over the cocktail shaker, hold together firmly and shake back and forth 10 times. Run the orange wedge around the rim of a rocks glass and dip the glass into the sugar. Strain the cocktail into the sugar-lined martini glass. Coat the remaining slice of Serrano with the remaining sugar; float on the liquid as a garnish.

On Fire

- 2 Parts Hawthorn’s Gin
- 1 Part sweet vermouth
- 1/2 teaspoon of freshly squeezed ginger juice
- 2 pinches of fresh, finely-chopped chilli

Fill a martini glass with ice to chill while you prepare the drink. Add the gin, vermouth, lime, finely sliced chilli and ginger to a stirring jug filled with ice and stir 30-40 times. Empty your martini glass of ice before double straining the drink into it. Garnish with a whole chilli. Don’t cut the chilli because it will release too much heat.

The Smokey Spicy Lemon

- 2 Parts Aduro Devil Tail gin
- 2 Parts lemon juice
- 1 Part chipotle-honey simple syrup (recipe follows) or just a simple sugar syrup.
- Dried chiles for garnish

Combine the lemon juice and syrup in a shaker filled with ice. Shake for 30 seconds and pour into an ice filled cocktail glass. Garnish with the chilli and serve.


Chipotle-Honey Simple Syrup

- 1 teaspoon chipotle chile powder
- 2 Parts cup honey
- 2 Parts cup water

Combine the chili powder, honey and water in a small pan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat and allow the syrup to cool. Transfer the syrup to a small container and store in the refrigerator for up to 2 weeks.

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