The Fire and Brimstone cocktail is a riff on a Mezcal Margarita. The shaken mezcal cocktail adds spicy jalapeño peppers and uses lemon instead of traditional lime juice. The flavor profile of this drink is very complex. It's spicy and smoky but well balanced by bright and citrusy lemon and orange notes and complemented with subtle hints of tea.
The recipe of the Fire and Brimstone is a brainchild of Kyle Damien who came up with it in 2012 while working at Palmer & Co in Sydney, Australia. For a fancy twist, Damien also infused the Triple Sec with Earl Grey tea. So let's see how you can make one of these beauties for yourself.
Quick facts about the Fire & Brimstone cocktail
- Method: shaken
- Flavor profile: spicy, sour, smoky, citrusy
- How to serve it: In a rocks glass over ice, garnished with lemon peel twist
- Glassware: Rocks glass
- Alcohol content: ~ 21% ABV, 18.6 grams of alcohol per serving
Ingredients
- 1.5 oz Mezcal: The smoky Mexican spirit distilled from agave plants, provides a rich and earthy base with plenty of smoky flavors.
- 0.5 oz Triple Sec infused with Earl Grey tea: An orange-flavored liqueur that adds sweetness and citrus notes. But it's the Earl Grey tea infusion that makes this ingredient so special. Simply infuse the liqueur with an Earl Grey teabag for an hour to get a rich tea infusion.
- 0.75 oz Fresh Lemon Juice: Freshly squeezed to bring brightness and balance to the cocktail. If you prefer the lime/mezcal combo you can also opt for lime juice but I would highly recommend to use the lemon version first.
- 0.25 oz Agave Syrup: A natural sweetener derived from agave nectar, harmonizing the flavors.
- 2 Dashes Orange Bitters: Enhances the citrus profile with a subtle, aromatic bitterness.
- 2 Slices Red Jalapeño Chili Peppers: Adds a spicy kick and a hint of sweetness unique to red jalapeños. Make sure not to use the seeds and to slice the pepper thinly. Also, don't use overly spicy chilis as it will overpower the other ingredients. Red jalapeños around 10,000 SHU are fine.
Required Bartending Tools
- Cocktail Shaker: The classic - for mixing and chilling the ingredients thoroughly.
- Muddler: Use it to gently muddle the jalapeño slices, releasing their flavor and heat.
- Jigger: Ensures precise measurements for a well-balanced drink.
- Hawthorne strainer: Helps remove jalapeño bits and ice shards when pouring.
- Fine-mesh strainer: Filters out smaller particles and filters out tiny chili bits.
- Ice: Fresh ice cubes for shaking and serving.
Step-by-Step Guide to Make this Cocktail
- Muddle Jalapeños: Place the jalapeño slices in a shaker and gently muddle to release their heat.
- Measure & add other ingredients: Use a jigger for precise measurements of mezcal, Triple Sec, lemon juice, and agave syrup. Add all of the ingredients to the shaker with fresh ice.
- Shake: Seak the cocktail shaker and shake vigorously for about 15 seconds until the drink is well-chilled.
- Prepare the Glass: Fill a rocks glass with fresh ice.
- Strain: Double strain the cocktail into the glass to remove jalapeño bits, ensuring a smooth drink.
- Garnish: Twist a strip of lemon zest over the cocktail to release its oils, then place it on the rim or float it in the drink.
Equipment
- 1 Cocktail Shaker
- 1 Jigger
- 1 Muddler
- 1 Hawthorne Strainer
- 1 Fine-mesh strainer
Ingredients
- 1.5 oz Mezcal
- 0.5 oz Triple Sec infused with Earl Grey tea
- 0.75 oz Fresh lemon juice
- 0.25 oz Agave syrup
- 2 slices Red jalapeño peppers - no seeds, thinly sliced
Instructions
- Gently muddle the jalapeño slices in your cocktail shaker.
- Fill it half way with ice, then measure and add the other ingredients.
- Seal the shaker and shake for 15 to 20 seconds.
- Double-strain into a rocks glass filled with ice.
- Garnish with a lemon peel twist.
FAQs
Opt for a joven (young) mezcal made from Espadín agave, known for its approachable smokiness and versatility in cocktails. Brands like Del Maguey Vida or El Silencio are excellent choices.
Gently press and twist the muddler over the jalapeño slices just until you smell their aroma. Over-muddling can release excessive bitterness and overpower the cocktail.
Red jalapeños are fully ripened, offering a sweeter and slightly fruitier flavor along with increased heat compared to green ones. Using red jalapeños adds more complexity to the cocktail, the green ones are milder.
Burn a small piece of wood chip or a sprig of rosemary, capture the smoke inside the inverted glass for a minute before pouring the cocktail. This infuses the drink with a subtle smoky aroma.
Certainly! Experiment with peppers like habanero for intense heat or poblano for a milder spice. Always adjust quantities to taste.