This red-hot sour is an adaptation of a cocktail called The Bone from historian and author David Wondrich. Created for the now defunct Chickenbone Cafe in Brooklyn, New York, it was a blend of vinegary Tabasco, whiskey, lime juice and simple syrup, that was taken as a shot and served alongside a chile-rubbed steak. To increase the mouth-tingling bravado of the original, we swapped out the Tabasco for a thicker, meaner, more piquant hot sauce: CaJohn’s Lethal Ingestion hot sauce, which is made with one of the top five hottest peppers in the world, the Bhut Jolokia pepper (aka the ghost pepper). Though this take on the drink will be somewhere around 400 times hotter than the original, we still recommend you consume it quickly. The pain will linger, but so will that euphoric feeling and delicious flavor.
Ghost Pepper Rye Sour
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.