Trigger Warning

Trigger Warning: This cocktail may produce discomfort in those who have a low tolerance for capsaicin, perceive cilantro as a soapy flavor, suffer from a real or imagined gluten sensitivity, are in a state of shock over the price of limes, or believe that putting beer in a cocktail will lead only to discord. All others may find it refreshing and enjoyable.

1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer

Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.

Habanero syrup:

2 cups sugar
2 cups water
5 habanero peppers, stemmed but not deseeded

Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.

This cocktail was created for Novo Fogo’s Bars on Fire event in Washington, DC, where offense was kept to a minimum.

Comments

  1. Larry P. says:

    I’m somewhat of a capsaicin junky, I love cilantro, I’m not really convinced non-celiac gluten sensitivity actually exists, I don’t use enough limes at home to worry over the price and there aren’t many bad places for beer, definitely not a problem in a cocktail. Refreshing and enjoyable seals it… I’ll be trying this one.

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