Recipe courtesy of Jason Robey

Karai Karai

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 1 serving
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3/4 ounce fresh grapefruit juice

1/2 ounce fresh lemon juice

2 sprigs fresh cilantro plus 1 fresh cilantro leaf, for garnish

3 slices jalapeno

1 3/4 ounces Japanese 12 year single malt whiskey (recommended: Yamazaki)

3/4 ounce Red Bell Pepper, Jalapeno and Poblano Simple Syrup, recipe follows

Cracked ice cubes, for shaking

1 large square ice cube, for serving

Hot sauce (recommended: Tabasco)

Red Bell Pepper, Jalapeno and Poblano Simple Syrup:

1/2 cup turbinado sugar

1/2 cup distilled water

1/2 jalapeno pepper

1/2 poblano pepper

1/2 red bell pepper


  1. Muddle the grapefruit juice, lemon juice, cilantro sprigs and 1 slice jalapeno in a cocktail shaker. Add the whiskey, Red Bell Pepper, Jalapeno and Poblano Simple Syrup and cracked ice cubes. Shake lightly. Strain over the large cube of ice in a double old-fashioned glass. Place 1 jalapeno slice on the large ice cube and a few drops of hot sauce in the center of the jalapeno. Garnish with the cilantro leaf in the center of the remaining jalapeno slice.

Red Bell Pepper, Jalapeno and Poblano Simple Syrup:

  1. Add the sugar, distilled water, jalapeno pepper, poblano pepper and red bell pepper to a small skillet. Bring to a boil. Take off the heat and allow the peppers to steep for 1 hour. Strain the peppers and seeds out and transfer the liquid to a sealable bottle. Keep in the refrigerator until ready to use.

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