Heat Up the Holiday

photography by randy krause schmidt

THE COCO HABANERO is a little similar to my Bananas Foster Cocktail from the May/June 2022 issue in that I wanted another easy recipe for my bartenders. With this, they can be back with their guests instead of working over too many fussy builds on one menu. And so, a simple but amazing flavor combination like chocolate and spice takes center stage here. I often play with cayenne pepper and chocolate because there’s a smokiness and a richness to cayenne that plays off the cocoa really well. Previously, I talked about my experience in the Southwest with habanero peppers. What I found during that time was that there are five or six different peppers that work in cocktails. For this particular sip, I first tried a guadajillo. It’s an uncommon choice…

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Louisiana Cookin' (Digital) - 1 Issue, November/December 2022

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