Looking for a moderate kick for your cocktail? Using a jalapeño simple syrup instead of a basic syrup may be all that you need. Jalapeños provide a low-medium heat, so, when infused, it’ll spice things up just enough to be interesting, but not so much as to turn off you or your guests. Take a look at our recipe video below showing how easy it is to make this amazing cocktail add.
Jalapeño simple syrup works very well with both sweet and tart drinks. Margaritas and daiquiris are a perfect use case, but try it, too with whisky sours (or vodka sours) and fruity martini drinks. It makes one wicked mojito, too.
Looking for something even hotter than jalapeño simple syrup? Why not dare your tastebuds with a habanero version instead? Just take note – this is a major step up in heat. Jalapeño peppers range 2,500 to 8,000 on the Scoville scale while habanero peppers are a scorching 100,000 to 325,000 Scoville heat units. You may want to ramp up first by subbing in serrano peppers instead of jalapeños in the recipe below. Serranos are typically double the heat of the jalapeño, but come nowhere near the fiery habanero.
See it being made:
Three cocktails to make with jalapeño simple syrup:
- Spicy Paloma Cocktail: Think of the paloma like a grapefruit based margarita. Delicious.
- Spicy Gin And Orange Cocktail: This recipe makes its own simple syrup in the instructions, but you could substitute this jalapeño version easily.
- Spicy Blood Orange Margarita: A bold cocktail, using jalapeños and simple syrup separately. You could swap in this recipe.
Jalapeño Simple Syrup
Ingredients
- 2 – 3 jalapeño peppers
- 1 cup sugar
- 1 cup water
Instructions
- Remove the stems from the jalapeños, and halve them lengthwise. For a spicier syrup, keep the seeds and membrane intact; otherwise, remove the seeds and membrane.
- In a pan, heat the water on high to a near boil and then add the sugar and stir continuously until the mix turns clear.
- Add the jalapeño pepper halves,and bring the liquid to a quick boil.
- Reduce the heat and simmer for 10 minutes. The sugar-water will begin to thicken and you may see it take on color from the chilies.
- Remove the syrup from the heat. Let it cool for approximately 30 to 45 minutes or until it cools to room temperature.
- Remove the jalapeño halves (and seeds if added).
- Pour the syrup into an airtight container and let it chill for an hour in the refrigerator prior to use.