I’ve been kind of taken with spicy cocktails lately, so when this recipe showed up in my email inbox recently, I thought it might be fun for the Fourth of July.
Lots of local cocktail bars are featuring spicy drinks, but you can find this one at Marco’s, 2380 E. 54th St., the Mucky Duck, 4425 Southport Crossing Way, and Bartini, 39 W. Jackson Place.
5 leaves basil
1 piece of jalapeño
3 dashes celery bitters
1/2 ounce simple syrup
3/4 ounce lime juice
1 1/2 ounces Ciroc Red Berry Vodka
In a cocktail shaker, muddle basil, jalapeno and celery bitters. Add simple syrup, lime juice and Ciroc Red Berry. Pack with ice and give a long, hard shake. Double strain into rocks glass with ice. Garnish with a basil leaf.