The Burning Bush is inspired by the image of a shrub engulfed in flame—a fitting symbol for a cocktail built around both fire and fruit.
This cocktail begins with the fiery intensity of ghost pepper, balanced by a luscious strawberry shrub. The two bring heat, sweetness and bright acidity. From there, the leap from a fiery shrub to a Burning Bush is inevitable. Smoky Oaxacan mezcal forms the foundation and the strawberry-vinegar shrub adds a vivid sweet-tart contrast. The ghost pepper is carefully tempered to reveal its savory depth rather than overwhelming heat. Finally, the drink is poured over a large crystal-clear ice rock to celebrate its deep red hue. A crown of delicate aromatic and edible chili threads completes the presentation.
It may not lead you out of the desert, but its lingering warm, spicy finish is certain to leave a lasting impression.
Burning Bush
Built upon fiery hot ghost pepper, tempered with strawberries and sugar with vinegar
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 1x
Ingredients
Burning Bush Cocktail
- 2.5 oz strawberry shrub
- 1 oz Mezcal
- 1/4 oz ghost pepper syrup – more to taste
- Chili Threads – Garnish
Strawberry Shrub
- 1–1/2 cups chopped fresh strawberries
- 1–1/4 cups sugar
- 1/2 cup red wine vinegar
Ghost Pepper Syrup
Ghost peppers are extremely hot with up to 1 million Scoville units of heat. Handle carefully. Do not allow them to touch bare skin. Use gloves and wash anything they touch immediately. Do not rub your eyes or touch any other parts of your body after handling Ghost peppers!
- 1 medium size ripe red ghost pepper: 1 inch L X W X D
- 5 cups water
- 5 cups sugar
Instructions
Burning Bush – Makes 1
- Stir/Strain/Pour – Large Clear-Ice Rock – Rocks Glass/Garnish
Strawberry Shrub Makes 2 Cups
- Combine the strawberries and sugar in a bowl. Mix, cover and refrigerate 24 hours. This will yield about 3/4 cup macerated strawberry juice. Strain and reserve the juice
- Whisk together 3/4 cup of juice with 1/2 cup red wine vinegar. Bottle and refrigerate
Ghost Pepper Syrup – Makes 2 cups
- Roughly chop the pepper. Place it in a saucepan with the water. Bring to a simmer for 2 minutes, remove from heat, cover and steep for 2 hours.
- Strain out the peppers and discard them. Return the pepper infused water to the pan with the sugar. Heat and stir until all the sugar is dissolved, then continue to simmer for 1-2 minutes. Remove from heat, completely cool.
- Using a spoon dipped in the syrup, taste carefully. It should still be amazingly hot, but not dangerously hot. Taste a drop or two to confirm the heat. Remember, this will be tempered further when combined with the remaining cocktail ingredients.
- If it is still too hot, whisk in more water a tablespoon at a time until tempered to your taste.
Notes
Ghost peppers are extremely hot with up to 1 million Scoville units of heat. Handle carefully. Do not allow them to touch bare skin. Use gloves and wash anything they touch immediately. Do not rub your eyes or touch any other parts of your body after handling Ghost peppers!