The Red-eyed Bulbul – a cocktail recipe by Michelle Hartsell Cocktail Engineer

This cocktail has a nice refreshing zing from the lemongrass-jalapeno simple syrup and pepper vodka.  I've made a version of this simple syrup before for a different cocktail but this time I amped-up the use of both the lemongrass and jalapeno to impart more flavor.  

For the simple syrup bring the following to a soft boil and then simmer for about 20 minutes.  I used turbinado sugar which gives the syrup a darker hue but white sugar is good as well.  Once the mixture cools strain it into a glass bottle or mason jar.  It keeps in the refrigerator for a couple of weeks.

lemongrass-jalapeno simple syrup

1.5 cups sugar

1.5 cups water

jalapeno sliced into rings (keep the seeds for more heat, adjust amount to taste)

about 2 inches of fresh lemongrass roughly chopped and split

For the cocktail shake the following over cracked ice

• 1 oz pepper vodka (I used Hanson of Sonoma Habanero vodka)
• 1.5 oz white rum (I used Havana Club)
• 2 oz fresh squeezed lime juice
• 1 oz of the lemongrass-jalapeno simple syrup

Shake and strain into two small cocktail glasses.

Cheers!