Jalapeño Fizz
Serves 20 (in a 10-ounce rocks glass filled halfway with ice)
2 cups honey
2 cups water
1 ½ cup lemon juice
2 jalapeños, cut in ¼-inch slices (about 16 slices total). Cut more if you enjoy more than mild heat.
10 ½ cup sparkling wine (three 750-milliliter bottles)
First, make a spicy simple syrup:
Combine honey, water, lemon juice, and jalapeño pepper slices. Shake and mix!
Chill in the refrigerator (covered) overnight (but not any longer than that or the mixture will be too spicy to drink).
The next day, make the drink:
Remove jalapeños from spicy simple syrup with a fine-mesh sieve before adding champagne.
Add sparkling wine to the spicy syrup.
After mixing, serve and garnish with quarter-inch slices of jalapeño over ice in a rocks glass.
Purchase the Lark Cocktails book for dozens more great recipes! #livinglark
