By The Gentleman
We’re back as Alaskan Rock Week continues and The Lady and I shake up a cocktail to make you forget the winter blues. It’s the perfect mix of vibrant fruity freshness, Alaskan Rock Vodka, and warm chilli spice to responsibly chase the cold away. The recipe was inspired by an article on Bon Appetit that sent us to the drawing board and allowed us to come up with the Hot Rock.
2 Strawberries halved
1 1/2 tsp brown sugar
60ml pineapple juice
60ml Alaskan Rock Vodka
15ml homemade Jalapeño Syrup
2 dashes Bittermens Hellfire Habanero Shrub
Pineapple chunks for garnish
Strawberry for garnish
Muddle strawberries in shaker with sugar. Add ice, pineapple juice, vodka, jalapeño syrup and Bittermens. Shake until combined and very cold. Strain into rocks glass. Prepare garnish by grilling or cooking fruit in the pan with some brown sugar. Cook until they’re nice and brown then skewer the fruit to garnish.
1 cup brown sugar
1/2 cup water
1 fresh jalapeño pepper, washed and stemmed
Add the sugar and water into a pot. Slice jalapeño lengthwise and add into the pot. Bring to a boil over medium heat, stirring frequently. Reduce heat to a gentle simmer, and simmer for three minutes. Remove from heat let steep. I left my syrup for a good 40 minutes. Strain through a fine mesh strainer into a bottle. This should make 250ml.
Making the jalapeño syrup is not necessarily an essential step if you have ready access to canned or jarred chillies in syrup. You could just use the syrup from there and a lesser amount, about 1/2 a teaspoon, but I didn’t have any jars or cans. Plus, I do enjoy a little experiment so making the syrup was something I was probably always going to do. The syrup had a really nice balance of sweetness from the brown sugar and heat from the chili. I was expecting it to be a lot hotter than it was after letting it steep for so long but instead it was a really smooth, mild heat that was quite pleasant. That mild heat was perfect for the Hot Rock. I was worried the heat might overpower the rest of the drink but instead it all came together rather nicely. The strawberries and pineapple juice provided enough sweetness and freshness to balance out the heat from the syrup and the shrub while the vodka provided the boozy background to the whole drink. Despite having two shots of vodka, the alcohol didn’t dominate or give off any weird flavours that might otherwise spoil the drink, it just provided that necessary extra kick. This is key as you wouldn’t want to ruin those lovely strawberry, pineapple and chilli flavours which worked so well together. At first you got the fruitiness and a bit of sweetness as well as the flavour of the chilli, not the spiciness but the actual taste of the pepper. It’s after that you get the spicy heat, which leaves a pleasant warmth in your mouth. The caramelised fruit top off the drink nicely, especially if you drop them in the drink at the start like I did. They soak up the flavours and make for a nice finishing bite at the end of the drink, an explosion of fruit juices, caramel and alcohol. Swoon.
We’re halfway through Alaskan Rock Week but so far we’re enjoying every minute of it. Exploring and experimenting with interesting flavours is what the Cocktail Challenge is all about and sometimes we hit on the right mix to bring you a great drink like the Hot Rock.
Disclaimer: The Cocktail Challenge was provided a free sample bottle of Alaskan Rock Vodka for this article. Although this post is sponsored all opinions are our own.