Field Notes

Chili Pepper Simple Syrup

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 saucepan, 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. 

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