Field Notes

The Smoky Orange

Mezcal is the incredible smoky cousin of tequila. Rimming the rocks glass with Chipotle Chili Salt picks up on that smoky flavor beautifully, and some orange juice and campari round out the cocktail with sweet bitter flavors. 

  • 1.5 oz mezcal (we like El Buho)
  • .75 oz fresh squeezed orange juice
  • .5 oz campari
  • .25 oz simple syrup
  • .25 oz lemon juice
  • chipotle chili salt & thinly sliced orange to garnish

Add mezcal, orange juice, campari, simply syrup and lemon juice to cocktail shaker. Fill with ice & strain into a rocks glass. Garnish with salt & orange wedge. Enjoy.

 

 

Cider Bourbon Cocktail

 The fruity flavor of the aji amarillo syrup picks up on the sweetness of the bourbon in this refreshing cocktail. 

In a rocks glass, combine bourbon, syrup, and lemon. Add ice, top with cider beer and garnish with maraschino cherry. Enjoy.  

Piri Piri Cucumber Cooler

The bright citrus flavor of the piri piri chili enhances the cucumber and cilantro in this refreshing cocktail. And of course the chiles brings a welcome dose of heat to counteract the fresh cool flavors. 

  • a few thick slices of cucumber
  • few leaves fresh cilantro
  • 1-3 dried piri piri chili peppers (or substitute 1/4 teaspoon habanero)
  • 1 3/4 ounce gin (we like Half Moon)
  • 1/2 ounce fresh lime juice
  • 1/2 ounce Morris Kitchen ginger simple syrup (or plain if you don't have ginger)

Muddle cucumber, cilantro, and chili in a cocktail shaker or mixing glass until well broken and slightly mashed. Add gin, lime, and simple syrup and shake vigorously. Strain into a double rocks glass, half filled with ice. Garnish with a slice of cucumber.

makes one cocktail

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The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab

Dehydrated Okra

One of the most underrated fall vegetables is Okra. While it may be difficult to get past the "slimy" texture of cooked Okra, one way to work around it is by dehydrating it.

Sprinkled with a little Chili Salt, these become a crunch delicious snack - that's much healthier than potato chips! You can make it two ways - in your oven - or if you have one, a dehydrator.

 

Ingredients

2 cups Okra

1 teaspoon Piri Piri Chili Salt

Directions

Oven: Spread okra out on a clean baking sheet, and lightly sprinkle with salt. Bake at 170° for 6-7 hours, or until dry and crisp.

Dehydrator: Dry okra for 12 hours at 130°, and then sprinkle with salt.