Vulcan Nerve Pinch

Adapted by StarChefs.com
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.