An intriguing journey of flavours: sweet, sour and with a warm, spicy finish.
Spicy fiftyServes 1
50ml vanilla vodka – I use Stoli
15ml elderflower cordial
10ml honey syrup – I use Monin
2 thin slices red bird’s eye chilli
15ml fresh lime juice
1 whole red bird’s eye chilli, to garnish
Put everything bar the chilli garnish in a shaker filled with ice, shake sharply, then double strain into a chilled cocktail glass. Cut into the whole chilli so it will perch on the edge of the glass, garnish and serve.
Velvet by Salvatore Calabrese, London SW1