Bourbon Bonnet

Maysville, New York City, Sean Josephs / June 2013

  • 1.5 oz. chile Bourbon
  • 1/2 oz. lime juice
  • 1 oz. pineapple juice
  • 1/4 oz. Cherry Heering
  • lime wedge
  • 1/2 oz. brown sugar simple syrup

Combine chile Bourbon, juices, Cherry Heering, and simple syrup in a shaker with ice; shake vigorously; double strain over ice into Collins glass; garnish with a lime wedge.

Chile Bourbon: Add 2 habañeros (x-sliced into the flower end) into 1 liter bottle of Bourbon; close the top of the bottle; let sit for 18 to 24 hours; strain Bourbon; store in a closed container or an empty Bourbon bottle.
Brown Sugar Simple Syrup: Combine 1 part water and 1 part brown sugar; boil; let cool.