My plan for this simple syrup is to make spicy cocktails. Most likely some spicy margaritas, knowing me! I’m thinking it will make a fantastic July 4th drink, if I can wait that long. Time will tell…
Couldn’t be easier to make, combine the sugar and water, and then let the pepper sit in the syrup (I let mine sit overnight). I’d recommend a tight fitting lid for this recipe, just to keep it from getting too concentrated. But hey, maybe you want it as spicy as possible. 🙂
Makes: about 1 cup
1 cup granulated sugar
1 cup water
1 jalapeño, cut lengthwise, seeds removed
In a medium saucepan over medium heat, combine the sugar and water and heat until the sugar dissolves, stirring frequently. Remove from heat, add the jalapeño and let sit covered for 1 hour or overnight.
Strain the simple syrup through a fine mesh sieve and store in the refrigerator until using.
My syrup fit perfectly in a 15 oz. (NET WT) ketchup bottle that I re-purposed to hold this. Hooray!
Recipe adapted from Jacob Kent, Viktor & Spoils, New York