Spicy Fifty

Difford's Guide
User Rating

Ingredients

Barware

Martini glass
Measuring jigger
Muddler
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 106 calories in one serving of Spicy Fifty.

Styles & Flavours

Spicy Fifty image

Serve in a

Martini glass

Garnish:

Fresh chilli on rim (warn drinker not to eat)

How to make:

MUDDLE chilli in base of SHAKER. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

2 slice Red jalapeño or fresno chili pepper (10,000 SHU) (fine sliced)
1 2/3 fl oz Absolut Vanilia vodka
1/2 fl oz Elderflower cordial
2/3 fl oz Lime juice (freshly squeezed)
1/3 fl oz Honey sugar syrup
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Review:

Chilli spice smoothed by honey with vanilla vodka and lime juice.

History:

Created by Salvatore Calabrese for his bar Fifty, London, England, which opened in late February 2005 with this cocktail being a signature drink on the first menu.

I should mention that Myles Cunliffe, then of Brownes Bar and Restaurant in Brighton, created a very similar cocktail called MyZo which won him third place in the Stolichnaya sponsored UKBG Cocktail Challenge, held in London's Sosho Match on 13th June 2004, which Salvatore judged and he is photographed presenting Myles with a £1,000 prize cheque. This competition and Myles' cocktail predate Salvatore's Spicy Fifty which was created some months later.

MyZo
50 ml Stolichnaya Vanil
25 ml Elderflower cordial
25 ml Lemon juice
1 slither of fresh red chilli
Shake and fine strain into chilled cocktail glass.

Obviously the two drinks are similar and perhaps months after the competition, Myles's MyZo inspired Salvatore, consciously or not.

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