Check out these great cocktails that incorporate rare ingredients such as cactus, peppers, and cotton candy apricot.

7 PEPPER CACTUS-INFUSED VODKA

By Duet Restaurant

Ingredients:

7 Peppers (Duet recommends bell peppers for the summer)

1 Edible Cactus

2 cups of Honey

3 liters of Vodka (guest preference)

 

Instructions:

Prepare the cactus by washing and peeling the skin and spines. Clean the peppers and remove seeds to preference. Combine the cactus and peppers in a large glass container or large canning jar. Pour over the honey and vodka, and allow to infuse for three weeks in room temperature. Shake the jar once daily.

TIGER’S EYE

By Reserve Cut at The Setai

Ingredients:

2 ounces of Herradura Silver Tequila

1 ounce of Fresh Key Lime Juice

1 ounce Simple Syrup

2 slices of Red Bell Pepper

2 round slices of Skinless Cucumber

House-made Citrus Salt

Instructions for Citrus Salt:

Combine 1 cup of Kosher Salt with fresh zest of 2 medium-sized limes, 2 medium-sized lemons, 1 medium-sized orange and four tablespoons of Cayenne Pepper. Allow to dry.

Instructions for Tiger’s Eye:

Muddle the Red Bell Pepper and Cucumber with the Lime Juice and Simple Syrup in a mixing tin. Add Herradura Silver Tequila with one scoop of ice and shake. Rim a rocks glass with half a rim of the house-made citrus salt. Fill glass with ice. Single strain the cocktail into the glass and garnish with a sliver of Red Bell Pepper, creating the look of a tiger’s eye.

For added heat, consider 2 slices of jalapeno with seeds to the muddle process.

COTTON CANDY APRICOT-INFUSED VODKA

By Duet Restaurant

Ingredients:

3 liters of Vodka – guest preference

8 pounds of Cotton Candy Apricot

1 cup of Simple Syrup

Instructions:

Prepare the fruit by washing and patting the fruit dry. Combine fruit and simple syrup in a large glass container or large canning jar. Pour over the vodka, and allow to infuse for three weeks in room temperature. Shake the jar once daily.