Hot Blooded for a Cold Winter

Well friends, we are going to try out something new! Because I am a supporter of proper glassware etiquette (and because cocktails are both delicious and wildly popular at the moment), I have decided to share with you recipes of drinks I’ve found, tried and loved. While I’m a big fan of an [anything] and tonic or tasty glass of wine, sometimes it’s more fun to pretend you’re a mixologist and introduce some new flavors to your life.

For round one, I’m going to share this amazing cocktail I discovered on DomesticFits’ blog. Her recipe is solid, although I did modify the portions a tiny bit since my husband prefers his drinks to be more “potent” than most. Jackie also has great tips for making drinks with spicy peppers, so if you’re new to that like I was, I’d suggest reading checking out her original post.

I was looking for something that involved seasonal ingredients (check!), a liquor I already had at home (check!) and something that would warm me up from the nasty MN winter weather (check!). Once I stumbled upon this, the search was over. Ladies and gentlemen, I give you the Hot Blooded:

Hot Blooded

 
 

1/2 cup fresh squeezed blood orange juice (took me about 2-3 oranges)
2 tbs Agave
1/2 cup Laphroaig 10 year or any single malt (the peaty-ness of the Laphroaig melds nicely with the spice from the peppers)
1 medium sized jalapeno, chopped, stem removed (about 2 tbs)

In a cocktail shaker, add the blood orange juice, agave and whisky, stir until combined. Add the jalapenos, replace the shaker cap and shake three times (seriously… that’s all it takes or else it gets REALLY spicy, REALLY fast), immediately pour through a strainer into lowball glasses filled with ice, straining out the jalapenos. Discard the jalapenos and enjoy!

Go home and make one because I would love to know what you think!! Would you modify it? Serve it at a party? Spicy not really your thing?

What should we make next??? Let me know!

Cheers,
Signature Clean

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