This spicy cocktail may take a lot of prep work, but the tongue tingling result is oh so worth it. Created by Garret Richard of New York City’s Slowly Shirley, the Swamp Fire packs a stronger punch than its orchid-garnished appearance would let on. Both St. George Green Chile vodka and jalapeño-infused tequila provide a strong, fiery base, along with a splash of regular blanco tequila and herbal green Chartreuse for good measure. All of that bracing booze, along with pineapple and lime juices and a sweet demerara syrup, come together to create the perfect foil for a concentrated cilantro tincture. You could shave a few weeks off your prep time by buying a cilantro tincture from a health food store or online, but as always, there’s no replacement for the real deal.
.75 oz Green Chile Vodka
.25 oz jalapeño tequila
.5 oz Blanco Tequila
.5 oz Fresh lime juice
.5 oz lime cordial
.25 oz Demerara Syrup
1 oz pineapple juice
.25 oz Green Chartreuse
.25 oz cilantro tincture
Pineapple Wedge, for garnish
Cilantro Sprig, for garnish
Orchid, for garnish
1 750-mL bottle Blanco Tequila
- De-membrane jalapeños by scraping the seeds and connective tissue from the inside of the pepper with a spoon.
- Add tequila to a large Mason jar, then add jalapeño membranes and seeds to jar. Add one jalapeño shell for flavor.
- Taste after 10 minutes. Jalapeños vary in heat and flavor, so evaluate regularly (at least every five minutes).
- Fine strain tequila back into the bottle.
1 Cup 151
5-6 whole sprigs Cilantro
1 pinch ascorbic acid
- Blend cilantro sprigs with 151 rum in a jar. Add a pinch of ascorbic acid to preserve the color.
- Let it sit in a cool dark place for several weeks, ideally six.
- After it has steeped for several weeks, line a fine-mesh strainer with a layer or two of cheesecloth, and place it over a bowl.
- Strain the tincture through the cloth, pressing gently on the cilantro to squeeze out any liquid.
- Gather the sides of cloth and twist it to squeeze out every drop.
- Funnel the tincture into a small glass bottle.