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A baking ingredient for spiking whipped cream, last year I found Kahlua actually goes nicely with muddled jalapeño.

A while back Chris at Alexander’s Steakhouse mentioned that he likes to experiment with Indonesian flavors nowadays and uses ‘long pepper’. Cylindrical and baby pinecone looking, it is often used in Indonesian and Indian cuisines and has an assertive peppery taste and nose.

I opt for a simple drink to let the spice be the star. These days I also 100% cold-infuse spices versus the half-hot-half-cold method. Just chop 2 long peppers into sandy grits and let them sit for at least 1 day or 2 in a bottle of Ketel One.

An unapologeticly spicy drink.

  • 1 ½ oz long pepper infused Ketel One
  • ½ oz (plus a tiny splash if you prefer a less sour drink) Kahlua
  • ½ oz fresh lime juice
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