1/3 cup granulated sugar
One 16-ounce bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract


1. Combine the sugar and corn syrup in a 2-quart pan and place over medium heat. Heat until sugar dissolves, stirring regularly, about 5 minutes.

2. When the sugar has dissolved, remove the mixture from the heat, add the vodka, and cover it tightly with a lid. Let it cool down before you take the lid off.

3. When the liquid has cooled down, add the peppermint extract and pour it all into a sealable bottle.

Makes 4 cups.


Gingerbread Syrup

2 cups water
1 1/2 cups granulated sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
Whipped cream
Ground nutmeg

1. Make the gingerbread syrup by combining the water, sugar, ginger, cinnamon, and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

2. Bring the mixture to a boil, then reduce the heat and simmer the syrup uncovered for 15 minutes. Remove the syrup from the heat when it’s done and slap a lid on it.

3. Make a double shot of espresso(1/2 cup) using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.

4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.

5. Top off the drink with a dollop of whipped cream and a sprinkle of nutmeg.

Makes 1 grande latte (16 ounces).

Brisket Rub


1 cup salt

1 cup of paprika

1/2 cup of coarse ground pepper

1/4 cup of fine ground pepper

1/2 cup of onion powder

1/2 cup of garlic powder

1/2 cup of cayenne pepper

1/2 cup of brown sugar (packed)

1/2 cup of granulated sugar

Mix the rub and apply it to the briskets at least overnight before the briskets are cooked.

Jamaican Hot Sauce

I love collecting chilli sauce recipes :

I’ve posted jerk sauce before but this is another hot sauce from the region.

This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties.

12 ounces red, orange or yellow Scotch bonnet peppers
1 bunch of spring onions
2 1/4 cups of white distilled vinegar
2 tbsp dark brown sugar
1/4 tsp ground allspice

In a processor blend the chillies and the spring onions.

In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool until warm.

Store in sterilized jars

Yemeni Hot Sauce

6 jalapeños, seeded and chopped
2 garlic cloves, crushed
1 tablespoon fresh lemon juice, plus more for seasoning
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 bunches coriander ( leave and stems coarsely chopped )
1/2 tsp honey

In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the coriander in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.

This will keep for a week .

Serve with roasted veg

Mi Madre Pique

12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.

Fire-Eater Chicken Wings

Recipe blagged from BBQ Bible

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a generous dose of hot sauce.

Yield: Serves 6 as an appetizer, 4 as a light main course Equipment: 1 1/2 cups hardwood chips, soaked in water to cover for 30 minutes.

3 to 3 1/2 pounds chicken wings


1 tablespoon hot or sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 Onion chopped finely
1 teaspoon garlic powder
1 teaspoon celery seed
2 tablespoon sesame oil or vegetable oil

For the Fire Eater Hot Sauce

8 tablespoons unsalted butter
6 red jalapeño peppers (or other hot peppers—preferably red—or to taste), stemmed and thinly sliced crosswise
1/2 cup coriander leaves, plus a few sprigs for serving
1/2 cup Sriracha (Thai hot sauce)

Step 1: Set up your grill for indirect grilling and preheat to medium-high (400 degrees F).

Step 2: Cut the chicken wings into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock). Place the wings in a large mixing bowl. Sprinkle the paprika, pepper, cayenne, salt, onion and garlic powder, and celery seed over the chicken and toss to mix. Add the sesame oil and toss to mix.

Step 3: Arrange the chicken wings on the grate over the drip pan away from the heat. Leave a little space between each wing. Toss the wood chips on the coals (or place in the smoker box of your gas grill.) Indirect grill the wings until darkly browned and cooked through, 30 to 40 minutes depending on the size of the wings. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone.

Step 4: Meanwhile, melt the butter in skillet. (Bubbles will dance when you dip a chile slice in the butter.) Add the chile slices and coriander to the butter and cook over medium-high heat until fragrant, 2 minutes. Stir in the Sriracha and bring to a boil.

Step 5: Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. Pour the remaining butter mixture on top, top with coriander sprigs, and serve at once.

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