The season is upon us for dark (alcohol) spirits and sinfully spicy flavors. This cocktail from Leo Robitschek of The NoMad Bar, which appears in the restaurant's new cookbook cocktail supplement, is devilishly easy to drink but boozy enough to bring out your inner hellfire.
Note: Thai bird chiles are especially spicy, so be careful when handling them. They are perfect in the drink but lend their heat fast, so taste after four minutes.
When pouring the strained infused Aperol back into the bottle, use a small funnel to avoid any spilling.
To learn more, read "NoMad About You."
Recipe adapted from Leo Robitschek, The NoMad Bar, New York, NY
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
For the Thai Bird Chile-Infused Aperol:
10 Thai bird chiles, halved lengthwise
750 milliliters Aperol
For the Satan's Circus:
2 ounces Old Overholt rye
¾ ounce Thai bird chile-infused Aperol
¾ ounce Cherry Heering
¾ ounce fresh lemon juice
1. Make the Thai bird chile-infused Aperol: In a large pitcher, combine the Thai chiles and Aperol, and infuse for 4 to 5 minutes. Strain through a fine-mesh strainer into another container, then pour the liquid back into the Aperol bottle.
2. Make the cocktail: In a cocktail shaker, combine all of the ingredients and fill with ice. Shake until chilled and strain into a cocktail coupe. Serve.