For DawnMO: I saw this Chile Blackberry syrup posted over on EPI

[angak]

and thought of you. what else would one serve it on/in besides the drink listed?

Chile Blackberry syrup

yields 2 cups

4 dried pasilla chilies

2 cups sugar

1 1/2 cup fresh water

1/4 cup fresh lemon juice

3/4 cup blackberries (3 1/2 oz)

Discard Stems from chiles. Break chiles (with seeds) into a medium saucepan, then boil with sugar, water and lemon juice, stirring until sugar is dissolved and until mixture is reduced to about 2 cups, 10 to 15 minutes.

Puree blackberries in a blender, then force through a fine-mesh sieve into a heatproof bowl, discarding seeds (do not clean blender).

Puree chile mixture in blender (use caution when blending hot liquids), then strain through sieve into heatproof bowl, pressing on and discarding solids. Whisk chile puree into pureed berries and cool syrup to room temperature.

Cooks' note: Syrup keeps covered and chilled 1 month.

Briar Patch

Makes 1 drink

Bourbon stands up well to the strong flavors of the chile blackberry syrup but for a slightly drier spicier version subtitute rye.

1 1/2 oz (3Tbls) bourbon

1/2 oz (1Tbls) chile blackberry syrup

About 1/4 cup chilled club soda or seltzer

Garnish: a mint sprig

from Gourmet Sept07

 

[dawn_mo]

Thanks Ang...

Day Three Of The Cold From Hell. The only thing I can think of right now, contains alcohol, and lots of it. I cannot take cold medicine or pain relievers, so at 5:30 p.m. I had one very big, very cold martini, and I just woke up. I would love one of these right now, sans the alcohol. I think it would be very good in a large glass of sparkling water, or perhaps incorporated into some kind of basting/barbecue sauce? Thanks Ang for thinking of me, I love the chiles/heat. Todays lunch, Campbell's Select Chicken Noodle Soup, with so much hot sauce, it almost melted the cup. Burn the cold is my philosophy.