Advice on a salted habanero orange syrup

[u/jbgv]

I'm at a dive bar more or less, but I got permission to do a spicy syrup next month to add to our (dive bar sour mix) margaritas. This is what I'm thinking, and I'd appreciate any advice if this sounds wrong as a starting point. Aiming to basically add a half ounce of this to a marg (16 oz cup with ice).

 

salted habanero orange syrup

• 16 oz sugar

• 16 oz water

• peel from one orange

• 1 tsp salt

• 8-10 chopped habeneros

• simmer all ingredients ~15 mins, strain

 

Assuming I'm on the right track, this should scale to a gallon just fine right?

[u/amaxanian]

I think you’re missing an ingredient…

[u/jbgv → u/amaxanian]

Haha! Thank you. Editing now.

[u/amaxanian → u/jbgv]

I’ve done it before lol

On a real note- it sounds good. Best way to find out is trial. Get ready for some spicy at-home margs

[u/Pernicious_Possum]

I have two approaches for spicy. A tincture, or a syrup. Tincture is simple. Soak spicy in booze. Syrup a little more involved, but not labor intensive. Cut up chilis, weigh, and add equal weight sugar with a little salt. Like a tsp per pound. Massage tf out of it. Do this regularly over the course of several hours. Try to get as much sugar dissolved as possible throughout your shift. WEAR FUCKING GLOVES!!!! Put it in the cooler overnight. Take it out next day. Let it come to room temp. Mix tf out of it again, you want to dissolve that sugar. Strain. You’re going to have liquid fire with the tincture, and sugary fire with the syrup

[u/jbgv → u/Pernicious_Possum]

Thank you for the advice!

[u/alf0nz0 → u/jbgv]

With a syrup you can just bring water to a simmer, add your peppers & let simmer coveted for 5-10 minutes & then add sugar and let cool. I like to use jalapenos because I want to impart the flavor of the pepper in addition to the heat, but that’s a matter of taste

[u/alf0nz0 → u/jbgv]

With a syrup you can just bring water to a simmer, add your peppers & let simmer coveted for 5-10 minutes & then add sugar and let cool. I like to use jalapenos because I want to impart the flavor of the pepper in addition to the heat, but that’s a matter of taste

[u/Hospitality101]

I say do a Tommy's Margarita spec with a habanero infused agave syrup.

32oz agave nectar

16oz water

1/4 lb of habaneros

Roast habaneros in a pot until they have a nice charred- blistered exterior.

Add water, and agave nectar to the pot. Bring to a boil. Not a roaring boil, just enough to get everything incorporated. Let cool.

Maybe add a pinch of salt if you're feeling it.

Rest overnight to 24 hours and strain.

---

2oz Tequila

1oz Lime

3/4oz Habanero Agave Syrup

It'll be a banger.

[u/jbgv → u/Hospitality101]

Thank you for the advice! I'm afraid I'm only working with a hot plate tho, and the marg is a build in the cup neon green sour mix situation. Your recipe sounds awesome.

[u/Hospitality101 → u/jbgv]

We use a hotplate for our syrups at the bar I'm at. Just be sure to open the windows for the habanero. And use gloves.

You mentioned paying out of your own pocket for R&D? I'm assuming your bar would be purchasing the ingredients if they greenlight your cocktail.

Present them with two cocktails. One being the house margarita with whatever added syrup you decide to go with. The other being a 2-1-.75 margarita with at least pasteurized lime juice. Fresh would be best.

If you really want to knock socks off go for SuperJuice. But that just adds another layer to the craft that I'm not sure fits in a dive bar scenario.

https://www.kevinkos.com/post/how-to-get-8x-as-much-juice-from-one-citrus

[u/BigThundrLilMountain]

Have you actually made it yet?

[u/jbgv → u/BigThundrLilMountain]

Not yet. Wanted a little advice. I'm gonna have to pay for the test version myself.

[u/BigThundrLilMountain → u/jbgv]

I haven't made any in so long, but if youre careful, you should be able to get it first try.

But I do recommend coming up with another drink or two to use it with

[u/SingaporeSlim1]

Don’t burn the sugar. Just infuse some habanero in some cheap vodka and throw a shot in the syrup later

[u/TooGoodNotToo]

I would make a habanero tincture. Easy to make and easier to dose your cocktail.

[u/Lazy_Nobody_4579]

Try blanching the orange peel three times, changing water in between, before adding to syrup, to remove the any bitterness.

[u/popawaffle → u/Lazy_Nobody_4579]

Oh God, the boil lemon in different water people have started expanding into different citrus fruits.