Kitchen Notes

Chili Pepper Simple Syrup

by Thomas Kelly on Feb 27, 2015

Simply syrups infused with chilies couldn't be easier to make and they will enhance any cocktail.  We call for a quarter cup of dried chilies below.  Just keep in mind that if you're using a chili with a lot of heat (habanero, ghost, pequin, etc) you may want to cut that in half. Or you may just be happy with a really kicking cocktail. And although we developed these syrups with cocktails in mind, they would work great to enhance sorbet, fruit salad or an unexpected pastry garnish. 
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup dried chilies (for really hot chilies, use less unless you want it really spicy)

In a small saucepan, bring all three ingredients to a boil and stir regularly to make sure to dissolve the sugar. Continue to cook over low heat for 10-15 minutes. 

Remove from heat and allow syrup to cool. 

Strain using a fine mesh strainer. Using a funnel transfer to a squeeze bottle or a sealed container. 

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