Cocktails with Red chili pepper
Red chili pepper is the pungent, ripened fruit of the chili plant, its heat coming from capsaicin.
How it's used
The heat keeps building for a minute after the chili goes in, so taste before adding more. Capsaicin sits in the pale ribs, not the seeds: cut the ribs out to keep the fruitiness and lose most of the heat. It dissolves far better in alcohol than in water. A chili left in a bottle of tequila turns hot fast, while one in a syrup stays mild.
Substitutes for Red chili pepper
Any fresh red chili
Works well, but heat varies widely. One thin sliver of bird’s eye takes the place of a full slice.
Ancho Reyes chili liqueur
If the recipe has a spirit, swap 10 ml of it for the liqueur to get a milder, sweeter heat.
Two drops of Tabasco per drink give heat, along with vinegar and salt.
Bell pepper
Does not work. It gives a sweet, vegetal flavor and color with no heat.
Does not work. It gives a quick, dry prickle, and a few grinds will not stand in for a slice of chili.
