September 6, 2022 Cocktails

Cheers to Making Fuzzy Memories

I wanted something complex but refreshing for summer, and the cinnamon idea hooked me — it adds another layer of warmth alongside the jalapeño heat. Fair warning: it’s smooth enough that you might lose track of how many you’ve had. Hence the name.

Puring kiwi puree for a cocktail

Recipe

Fuzzy Memories

Serves 1 · Tequila

Ingredients

Cocktail

1.5 oz Cazadores Reposado Tequila
1.5 oz kiwi-mint-basil-lime purée (below)
0.75 oz Cannella Cinnamon Cordial
0.5 oz jalapeño simple syrup (below)

Kiwi-Mint-Basil-Lime Purée

5–6 kiwis, peeled and chopped
10 mint leaves
2 basil leaves
Juice of 6–7 limes
¼ cup water

Jalapeño Simple Syrup

1 cup sugar
1 cup water
3 jalapeños, chopped

Method

The Purée

Add everything to a blender and purée until there are no big chunks left — about 15 minutes of prep, all in. Strain into a bottle through a tea strainer to catch the seeds and most of the pulp.
The Syrup

Add everything to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Pull it off the heat and let the jalapeños steep in the syrup as it cools — an hour gets you a good amount of heat. Strain into a bottle.
The Drink

Shake all the cocktail ingredients with ice and pour over a large cube. Line the inside of the glass with a few kiwi slices, top with a mint leaf, and add a brandied cherry if you want some color contrast.

Cheers to Making Fuzzy Memories

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