The Calcutter

Ann Mah

This cocktail, recipe by author Ann Mah, is not your ordinary hard lemonade. Ann likens it to a good marriage--simultaneously bright, sweet and lip puckering...with a subtle undertone of heat. Don't forget to make the infused vodka a few days before you plan to serve it. I think it would make a lovely & surprising addition to a spring or summer picnic.

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Prep Time 10

Vodka Infusing 2

Total Time 10

Course Drinks

Cuisine American

Ingredients

FOR THE INFUSED VODKA:

1 700 ml bottle of vodka I used Absolut
4-5 chilies depending on their strength

FOR THE COCKTAIL:

Instructions

Make the infused vodka. Slice the peppers lengthwise and pop them in the vodka bottle. Allow to infuse at room temperature for two days, gently agitating the bottle every evening (if you remember). After two days, taste the vodka — it should have a deep, gentle burn. If it’s not adequately spicy, allow to infuse for another day or so. If it is hot enough, remove the chilies. The heat index will depend on the strength of your peppers. I used 4-5 green finger chilies, but if using habaneros or jalapenos, proceed with caution.
After the vodka is sufficiently infused, pour the vodka and lemonade in a tumbler filled with 3 large lumps of ice. Add club soda to almost the brim and garnish with a slice of lemon.

Keywords lemonade, vodka

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