With TAMO’s fall cocktail menu debuting recently, we thought we’d share one of our guests’ favorites here on our blog! The Spicy Elixer was created by TAMO Mixologist Sonya Borges earlier this year, and was a finalist in Boston magazine’s The Cue competition this summer:
Muddle 3 cubes of pineapple and freshly peeled ginger with ¼ oz. habanero simple syrup (see recipe below)
2 ox. Absolut Elyx
Top off with soda water
Shake over ice and strain onto fresh ice. Top with soda water. Garnish with a pineapple and pepperoncini skewer.
For simple syrup:
1 c. water
1 c. sugar
2 habanero peppers, cut into quarters
Bring the water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved. Add habanero peppers to this mixture, reduce heat to medium-low, and simmer until syrup is thickened and the pepper has slightly colored the syrup. This will take approximately 10 - 15 minutes.
For more details, click here.