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Michael Fitzgerald’s Habañero Syrup

The 2015 Top Cocktail winner uses this recipe to make his sweet ‘n’ spicy Grey Goose drink

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1 qt. sugar

1 qt. water

3 habañeros, seeded


Add the sugar and water to a sauce pan and simmer over medium heat, stirring constantly, until the sugar has completely dissolved. Allow the syrup to cool, then run it through a blender with the habaneros (be sure to wear gloves while handling the peppers). Let the mixture stand for fifteen minutes, and strain it before serving.

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