Makes 1 cocktail + 1 x 175 ml jar spicy Raspberry fruit spread
Two of my husband's greatest loves are spicy cocktails and jam. So when the folks at Bonne Maman asked me to develop a cocktail recipe for their Holiday Kitchen Party I seized the moment to create the cocktail of Alex's dreams. I've tried many times in the past to shake us up something delicious but never created anything worth repeating. This recipe, however, totally redeems me. Do yourself a favour and make extra batches of the chili pepper infused raspberry spread - they make amazing gifts, and you'd be surprised how quickly you finish the jars...
ingredients
Thai Chili Infused Bonne Maman Intense Raspberry Spread
| 1 | 175 ml jar Bonne Maman Intense Raspberry Spread |
| 2-3 | Thai red chili peppers, split lengthwise |
Cocktail
| 1-1/2 oz | gin |
| 3/4 oz | lemon juice, freshly squeezed |
| 3/4 oz | Thai Chili Infused Bonne Maman Intense Raspberry Spread |
| 1/2 oz | falernum |
| ice cubes, for shaking and serving | |
| fresh raspberries & rosemary sprigs, to garnish |
Directions
Infused Fruit SpreadADD Bonne Maman Intense Raspberry Spread and Thai chili peppers to a small saucepan.
HEAT over medium-high until bubbling, then reduce heat to medium and simmer about 5 minutes to infuse.
REMOVE chilis and strain raspberry spread through a fine mesh sieve right back into its Bonne Maman jar. Cool to room temperature before covering and refrigerating until needed.
Cocktail
ADD all ingredients to a cocktail shaker with a handful of ice cubes and shake vigorously.
STRAIN and POUR into a rocks glass filled with fresh ice, garnish with fresh raspberries skewered onto a sprig of rosemary and serve.
