The Fire Flower
This floral, gin-based drink from Butler’s Pantry brings the heat with a spicy honey syrup.
The Fire Flower
Ingredients
2 oz. Empress 1908 Elderflower & Rose gin¼ oz. St. Germain elderflower liqueur½ oz. House-made spicy honey syrup*¼ oz. Demerara syrup¼ oz. Supasawa Sour cocktail mixer1 oz. Fresh grapefruit juice6 drops Saline solution2 oz. Grapefruit soda such as SquirtThinly sliced grapefruit wheel dusted with ground turmeric and pink peppercorn mixture for garnish.
Instructions
Slice a fresh grapefruit into thin wheels. In a small bowl, combine equal parts ground turmeric and ground pink peppercorn.
Lightly dust one side of each grapefruit wheel with the spice mixture just before serving.
Combine the gin, St. Germain, spicy honey syrup, demerara syrup, Supasawa, fresh grapefruit juice, and saline solution in a shaker filled with ice.
Shake vigorously for 10 to 15 seconds until the mixture is well-chilled.
Strain into a chilled coupe glass.
Top with grapefruit soda.
Gently place the dusted grapefruit wheel on the surface of the cocktail, allowing it to float.
Notes
*For House-made spicy honey syrup: Combine 12 oz. red chili pepper raw honey; 8 oz. water, ½ small serrano pepper, sliced into coins; ¹⁄₁₆ tsp. ground pink peppercorn; and ¹⁄₁₆ tsp. ground turmeric. Bring the water to a boil. Reduce the heat to a simmer and slowly stir in the honey until fully dissolved. Add the serrano pepper slices, ground pink peppercorn, and ground turmeric.
Let the mixture simmer for 10 minutes. Strain through a fine mesh sieve and allow to cool before use.
Let the mixture simmer for 10 minutes. Strain through a fine mesh sieve and allow to cool before use.
Ryan Manka, director of beverage at Butler’s Pantry, a catering and events company in St. Louis, created this recipe.
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