I got this idea from a loyal blog reader a few years back. It’s a simple chile pepper cocktail recipe that uses the heat and flavor of a dried bhut jolokia, AKA the ghost pepper. While I usually prefer the fruity flavor of a fresh bhut jolokia, this recipe tastes fantastic with a bit of the earthiness and smokiness of a smoked jolokia.
2 oz. of honey whiskey (Evan Williams and Seagrams work great)
1.5 ounces of simple syrup
.5 ounces of lemon juice
1 dried (and smoked) whole Bhut Jolokia, split down the middle
1. Put the simple syrup, lemon juice and ghost pepper in a glass
2. Refrigerate and let sit for at least 24 hours
3. Pour contents into a shaker with the 2 ounces of a honey whiskey.
4. Shake and strain into a glass on the rocks. Enjoy!