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Cocktail: Sapphire Con Diablo · GF (by Paul Borntraeger)

Paul Borntraeger, bartender at The Grey Goose in Lexington, invented this drink as part of a competition sponsored by Bombay Sapphire. He won the first round in Kentucky and went on to Las Vegas to compete again. Once you taste the complexity and unique body of this drink, you’ll understand why it took him so far, and that it merits the little bit of extra effort.

Make the spicy simple syrup ahead of time and knock the socks off the guests at your next cocktail party!

Since the egg is raw, Paul emphasizes the importance of using local, organic, cage free eggs as they have a much safer track record than their corporate cousins. At any rate, a drink that is “con Diablo” has to have some element of risk, no?

Martini glass and Bombay Sapphire

Sapphire Con Diablo

2 ounces Bombay Sapphire Gin
1½ oz Jalapeno simple syrup, strained (recipe below)
1 whole egg
1 slice of lemon peel
¼ tsp coriander
¼ tsp nutmeg

Remove the spring from a Hawthorne strainer and have it at the ready. This will be your “whisk” when making the drink.

Fill a shaker 2/3 with ice. Crack the egg into the shaker, then pour in the gin and infused syrup. Add in the spring, and then shake all the ingredients until frothy. Strain into a martini glass.

Dust the lemon peel in the coriander and nutmeg. Then run it around the rim of the martini glass before floating it in the center of the drink.

Cheers!

Paul’s sweet and spicy simple syrup

2 jalapeño peppers, chopped finely, seeds included
1 teaspoon ground cinnamon
1 cup of water
1 cup sugar

Combine all of the ingredients together in a small pot. Turn the heat to medium and stir occasionally, until the sugar is dissolved. Bottle without filtering and store, refrigerate until chilled. Makes enough syrup to create 8 Sapphire Con Diablo cocktails.

Note from Stella: Paul is currently competing for the title of “America’s Favorite Bartender” with GQ Magazine. If you’ve been to the Grey Goose to enjoy one of his tasty drinks, or if you just enjoy this recipe, please vote for him by texting “GQ6160” to 88704. Voting ends on November 18th!

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Any questions?

Oct 26, 2010 ·  6:54 PM

This sounds right up my alley. I’ve been working all kinds of seemingly strange concoctions in the libations dept. recently.

I’m liking the cinnamon and jalapeno together.

 · My Man's Belly · mymansbelly.com

Oct 26, 2010 ·  7:18 PM

The heat of the jalapeno plays so incredibly well against the sweet spice of the cinnamon, I love it! I hope you give it a try.

Stella



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