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Aug. 15th - National Relax Day with the Pepper Blossom

Chill out with our new summer favorite cocktail: the Pepper Blossom

Pepper Blossom by Alexi Fisher
Pepper Blossom by Alexi Fisher


1.5 oz. Gin, bourbon, or vodka

1 oz. St. Germain

2 oz. Fresh grapefruit juice

1/2 oz. Jalapeno + Honey syrup (recipe below)

Topped with prosecco


Step 1: Begin by quick chilling a cocktail glass.

Step 2: In a shaker, combine all ingredients (except for prosecco) with ice. Shake for 5-8 seconds

Step 3: Empty the cocktail glass and rim with a large grain sugar. Strain concoction into glass.

Step 4: Top with chilled ice (Optional) and garnish with basil.

How to make Jalapeno and Honey Syrup


  • 1 cup of water

  • 1 cup of honey

  • 2 jalapeños


  1. Prepare the Jalapeños: Wash the jalapeños thoroughly. Slice them into thin rounds. If you prefer a milder heat, you can remove the seeds and the white membrane inside the jalapeños.

  2. Combine Ingredients: In a medium saucepan, combine the water and honey. Stir until the honey is fully dissolved into the water. Add the sliced jalapeños to the mixture.

  3. Simmer: Bring the mixture to a simmer over medium heat. Let it simmer for about 10-15 minutes. The longer you simmer, the spicier your syrup will be.

  4. Cool and Strain: Remove the saucepan from the heat and let the syrup cool completely. Once cooled, strain the syrup into a clean jar or bottle, removing the jalapeño slices.

  5. Store: Store the syrup in the refrigerator. It should last for about a month.

This Jalapeño and Honey Syrup can add a sweet and spicy kick to your cocktails. Enjoy experimenting with it in your mixology!

Did you make this cocktail? Let us know what you think!



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