Voodoo Chile

By • November 6, 2014 0 Comments

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Author Notes: A friend and I were reconfiguring a classic sazerac while listening to Jimi Hendrix. Voodoo Chile came on the record player around the same time this magical combination was discovered.Hi, I'm Brian.

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Makes 1 cocktail

  • 1 barspoon Absinthe
  • 2 ounces rye whiskey
  • 1/2 ounce pineapple syrup
  • 2 dashes orange bitters
  • 1 minneola peel, or orange peel
  1. To make the pineapple syrup, take a pineapple and juice it by skinning it, coring it, and cutting the flesh into chunks. Blend the pineapple until it's smooth, then strain through a fine mesh strainer. For every 1 cup of juice, mix in 1/2 cup of sugar until dissolved. Pineapple juice is already sweet and viscous, so you don't need as much sugar as you would for a simple syrup.
  2. Give a thoroughly chilled rocks glass an Absinthe rinse and set aside.
  3. Combine whiskey, syrup, and bitters and shake with ice.
  4. Double strain into prepared glass. Garnish with minneola twist.

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