Last evening, we had the delightful treat of doing Happy Hour with the catering team at the newly remodeled McLean Hilton. Cliff and Stephanie were such lovely hosts as they showed off their modern space and tempted us with delicious cocktails.
I love that the hotel uses ingredients that they grow or raise themselves, like hot peppers that they grow in their own garden plot and honey they gather from hives on the roof of the hotel. We enjoyed cocktails with both of these very local ingredients and wanted to share some ideas for both a hot pepper concoction and a honey sipper. Enjoy!
Habanero Daiquiri (from www.sheknows.com)
Ingredients:
- 1-1/2 ounces Flor de Caña 7 Year Rum
- 1/2 ounce lime juice
- 1/2 ounce simple syrup
- Muddled poblano peppers
Directions:
- Combine all ingredients in a shaker with ice.
- Strain into a short rocks glass over ice and garnish with a poblano and jalapeño pepper.
The Honey Bee
Ingredients
2 oz. Jamaican Rum
1/4 oz. Honey
1/2 oz. Lemon Juice
1/4 oz. Honey
1/2 oz. Lemon Juice
Instructions
Shake with ice and strain into a cocktail glass.
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