1 ½ oz. 619 Scorpion Pepper Vodka
1 oz. Grapefruit Syrup
1 oz. Blood Orange Juice
½ oz. Lemon Juice
Glassware and Tools
1. Using the jigger, measure the following and add into the mixing glass:
-1 oz. grapefruit syrup
-1 oz. blood orange juice
-½ oz. lemon juice
-1 ½ oz. 619 Scorpion Pepper Vodka
2. Add ice to the mixing glass and place the shaker on top by giving it a firm tap (remember to test the seal). Shake vigorously for 10-15 seconds, allowing the mixture to go from one end of the shaker to the other.
3. Separate the mixing glass by applying a firm tap where the glass and shaker are no longer flush, then pour the contents (without a strainer) into the rocks glass.
4. Slice a circular piece of blood orange, with skin to add stability, and add a cut from the skin to the center. Use this opening to place the blood orange garnish on the rim of the rocks glass.
Christy is this month's featured bartender in the instructional videos, representing Pardon my French Bar & Kitchen in Hillcrest, California. The new restaurant offers hearty French-California cuisine and a meticulously crafted boutique wine list, set in a vibrant and welcoming ambiance. However, you cannot overlook the incredible cocktail list Christy and team have curated. Make sure to stop by for their bottomless lavender mimosas during their bubbling weekend brunch.
Christy's creation, The Blood of the Scorpion, leverages 619 Vodka's unique scorpion pepper infusion. The spicy kick is all natural, using local scorpion peppers, the second hottest pepper in the world, which marinates and leaves a delicious, spicy vodka for you to enjoy. The sweet blood oranges from Polito Family Farms and the grapefruit syrup balance the heat of the vodka, leaving you with a perfect sweet and spicy cocktail.