A drink named for and including the hottest pepper, the Scotch Bonnet will certainly awaken your taste buds. Extra spicy and delicious, with a crisp, sweet flavor. Keep some starchy food nearby if it’s too hot. Eating potatoes or bread ease the capiscum from the palate, while water only makes it more intense.
- 2 ounces Habañero-Infused Scotch (recipe follows)
- 2 ounces pineapple juice
- 1 pineapple spear, for garnish
- 1 habañero pepper, for garnish
- 1 habañero pepper, sliced
- 1 Cup Scotch
- In an old-fashioned glass, stir together Scotch and pineapple juice. Add ice.
- Garnish with a pineapple spear and habañero pepper.
- Steep habañero in Scotch for at least 1 hour, then test for strength. When Scotch reaches desired heat, remove the habañero.