Simply syrups infused with chilies couldn't be easier to make and they will enhance any cocktail. We call for a quarter cup of dried chilies below. Just keep in mind that if you're using a chili with a lot of heat (habanero, ghost, pequin, etc) you may want to cut that in half. Or you may just be happy with a really kicking cocktail. And although we developed these syrups with cocktails in mind, they would work great to enhance sorbet, fruit salad or an unexpected pastry garnish.
- 1 cup water
- 1 cup sugar
- 1/4 cup dried chilies (for really hot chilies, use less unless you want it really spicy)
In a small sauce pan, bring all three ingredients to a boil and stir regularly to make sure to dissolve the sugar. Continue to cook over low heat for 10-15 minutes.
Remove from heat and allow syrup to cool.
Strain using a fine mesh strainer. Using a funnel transfer to a squeeze bottle or a sealed container.