This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size. But...how do we use fat to hold and distribute the capsaicin in a drink that's made only from water, lemon juice, and sugar? Ah, so that's where my technique comes in.The secret to getting the most out of our chile peppers can be found in a substance called oleo-saccharum, which more or less means "oily sugar." It's a frequent ingredient at cocktail bars, used to add the bold flavor of lemon to drinks in the form of a sugar syrup instead of tart juice.
Prepare amazingly spicy and refreshing drinks by adding the base to glasses with ice and diluting to taste with water.
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