Below are some recipes and cocktails to make with our sauces!
SPICY PINEAPPLE MARGARITA
2oz reposado tequila
1oz cointreau or triple sec
1oz freshly squeezed lime juice
1oz pineapple juice
½ tsp Ladykillers Pineapple & Habanero hot sauce
Shake on ice and serve in a Tajín rimmed glass
SPICY BLUEBERRY MOJITO
1/4 c blueberries
20 mint leaves
2oz simple syrup
4oz rum
2oz fresh squeezed lime juice
2 dash orange bitters
1/2 tsp Ladykillers Blueberry & Scotch Bonnet hot sauce
+ club soda (to top off glass)
Muddle blueberries and mint in cocktail shaker. Add syrup and muddle again to help macerate juices into syrup. Add all other ingredients and 3 ice cubes. Shake well and serve in your favourite cocktail glass on ice. Top it with club soda
SPICY MAI TAI
2oz rum (we used dark but anything will work!)
3/4oz freshly squeezed lime juice
3/4oz cointreau
1/3oz rich simple syrup
1/4oz orgeat
1 tsp Ladykillers Tamarind & Scotch Bonnet hot sauce
Put everything in a cocktail shaker with ice and shake well for 30 seconds. Serve on ice with lime. Also serves well with mint, marichino cherries and pineapple.
For a slightly spicer drink, add an extra 1/2 tsp Ladykillers Tamarind & Scotch Bonnet sauce.
For a sweeter drink, add an extra 1/4 oz of orgeat.
JALAPEÑO GIN BASIL SMASH
10 basil leaves
2.5oz gin (lemon aroma if possible) @distillerie3lacs
3/4oz freshly squeezed lemon juice
3/4oz simple syrup
½ tsp Ladykillers Jalapeño hot sauce
Muddle basil, add lemon juice and muddle again. Add other ingredients, shake on ice and serve
SPICY BLUEBERRY AND WHITE CHOCOLATE COOKIES
1/2 cup butter
1 cup + 2 tbsp sugar
1 egg
1 tsp vanilla extract
1 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt
1 tbsp Ladykillers Blueberry & Scotch Bonnet hot sauce
1/2 cup frozen blueberries
1/3 cup blueberry jam
2/3 cup white chocolate chips
Combine 1 tbsp with 2 tbsp sugar and mix until well incorporated. Add hot sauce and jam until well incorporated and set aside.
Combine all other ingredients, then swirl the jam mixture in and scoop onto trays.
Bake at 350 for 12 mins.
