Pick a Peck of Peppers
A South Miami man not only grows hundreds of varieties of chile peppers – mild, sweet, kinda hot, really hot and, well, the hottest on the planet – and he's tasted every kind of pepper he grows.
Avocado, serrano chile and sal de gusano make an appearance in this cocktail from Izzy's Fish & Oyster.
Ingredients
Cocktail
- 1 oz avocado puree
- 1/2 oz lime juice
- .75 oz Serrano Cilantro Simple Syrup
- .25 oz ginger juice
- 1.5 oz mezcal
- 2 serrano chiles for garnish
Serrano Cilantro Simple Syrup
- 3 serrano chiles, chopped
- 1 cup water
- 1 cup sugar
- 1 handful cilantro
Instructions
Shake all ingredients and pour into rocks glass.
Add 2 cilantro-infused 1X1 ice cubes. To make, add boiling water to 1X1 ice cube molds and add a leaf of cilantro so it freezes inside of the ice cube. As is melts it releases more flavor and aroma.
Garnish with 2 serrano horns on rim of glass, made by cutting the stem off serrano peppers and slicing them down the center.
Add sprinkle of sal de gusano over ice cubes.
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Perfect Peppers
So many pepper choices, so many qualities: heat, fruitiness, piquancy, sweetness, pungency, aroma and vibrant color
