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Mix It Up: Fire in the Hull

A spicy twist on a whiskey sour from one of San Francisco's best bars.

If you like spicy cocktails, you're gonna love this number from Driftwood, an acclaimed neighborhood watering hole a few blocks from the bay in San Francisco. It's proven to be a hit with both staff and customers, with the bourbon's spice blending well with a creaminess from the egg whites. The end result: a spicy take on the whiskey sour.


  • 1.5 oz. bourbon
  • 2 serrano peppers
  • .5 oz lemon
  • .5 oz simple syrup
  • .5 oz egg white
  • Preparation

  • Halve the serrano peppers and submerge them into a bottle of bourbon. Leave it for at least two days, or longer if you want an extra spicy batch.
  • Add all ingredients to a mixing glass with ice and shake thoroughly.
  • Strain twice.
  • Serve up in a coupe glass.


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