The Firedrake Kiss

1 drink

Wendy Verdel-Hodges

    • 1 1/2 oz. G Sake
    • 3/4 oz. Campari
    • 1/2 oz. Domaine de Canton Ginger Liqueur
    • 1/2 oz. Freshly squeezed lemon juice
    • 1 oz. house-made chili-infused simple syrup
    • 2 bar spoons The Perfect Purée Ginger Puree, thawed
    • Ice
1. In a mixing glass, add 1½ ounces G saké, ¾ ounce Campari, ½ ounce Domaine De Canton ginger liqueur, ½ ounce freshly squeezed lemon juice, 1 ounce house-made chili-infused simple syrup (recipe below), 2 bar spoons Ginger Puree and ice. Cover shake and double-strain into a chilled cocktail glass. Garnish with a slice of star fruit or a swath of orange peel.
2. Chili-infused simple syrup: Bring 1 cup sugar and 1 cup water to a boil. Add a handful of dried chili peppers and turn off the heat. Allow the peppers to steep in the syrup until the desired level of spiciness is achieved. Strain out the peppers and allow to cool before use.