Nightmare on North Street 1 drink Andrew Frey | Bartender | Little Saint

Ingredients for Nightmare on North Street:

• 1 ½ oz. Charbay Blood Orange Mandarin Vodka
• 1 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed
• ½ oz. hibiscus tea
• ½ oz. Aperol
• ¼ oz. Oro y Fierro Kumquat Chili Liqueur
• ¼ oz. lime juice
• hibiscus chili foam

Ingredients for Hibiscus Chili Foam:

• 200 ml. hibiscus tea
• 30 g. salted agave
• 1 ½ g. aquafaba powder
• 2 ml. rose water
• 3 g. housemade chili powder
• 2-3 dashes Scrappy’s Bitters Fire Tincture
• ½ g. xanthan gum

Ingredients for Chili Powder:

• 1 serrano pepper
• 1 shishito pepper
• 1 jalapeño pepper
• 1 ancho pepper
• 1 poblano pepper

Method for Chili Powder: Dehydrate all peppers until thoroughly dry. Blend all peppers in a food processor until it is a fine powder.

Method for Hibiscus Chili Foam: Steep chili powder in hibiscus tea for 20 minutes. Strain with fine mesh. Add habanero tincture, agave, and rose water to tea. Combine all dry ingredients and add to hibiscus tea mixture. Strain again. Pour the mixture into ISI container and charge with 1 co2 cartridge. Shake for 20 seconds. Charge with another Co2 cartridge and shake for another 20 seconds. Place ISI container in fridge to chill for at least 20 minutes.

Method for Nightmare on North Street: Combine all ingredients (except hibiscus chili foam) in shaker with ice. Shake well. Double strain. Pour into chilled coupe glass. Top with hibiscus chili foam.