Vulcan Nerve Pinch

Chile Vodka, Lime, Chile, Rosemary Syrup

Bartender Nicole Laurita of Williams and Graham | Denver, CO

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Adapted by StarChefs | April 2017

INGREDIENTS

Green Pepper-Hatch Chile Juice:
Green bell peppers
Hatch chiles

Rosemary Syrup:
Yield: 1 cup simple syrup
1 cup water
1 cup sugar
1 sprig rosemary

To Assemble and Serve:
Yield: 1 cocktail
2 ounces St. George green chile vodka
¾ ounce lime juice
Rosemary sprig
Lime wheel

METHOD

For the Green Pepper-Hatch Chile Juice:
In separate blenders, juice green bell peppers and hatch chiles. Strain and combine 3 parts bell pepper juice with 1 part hatch chile juice.

For the Rosemary Syrup:
In a pot over high heat, bring water and sugar to a boil. Add 1 sprig rosemary, remove from heat, and allow to infuse 15 minutes. Strain and reserve.

To Assemble and Serve:
In a cocktail shaker with ice, combine vodka, lime juice, 1 ounce Green Pepper-Hatch Chile Juice, and ¾ ounce Rosemary Syrup. Shake and strain into a Collins glass with ice. Garnish with a rosemary sprig and a lime wheel.

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