Nouto Cayenne Cocktail Recipe

Make cayenne-ginger simple syrup

Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan. Add the peeled, thinly sliced 1-inch piece of fresh ginger, 1 tablespoon lemon zest, and 1/2 teaspoon fresh cayenne pepper (or 1/2 tsp cayenne powder). Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves. Reduce heat and simmer 3–4 minutes to infuse. Remove from heat and let steep 20 minutes for stronger spice. Strain through a fine mesh sieve into a heatproof jar, pressing on solids to extract flavor. Discard solids. Let syrup cool to room temperature (chill if making ahead).

Combine and adjust

Measure 1 cup fresh lemon juice (about 3–4 lemons). In a pitcher, combine the lemon juice with 3 cups cold water. Add 1/2 to 3/4 cup of the prepared cayenne-ginger syrup (start with 1/2 cup and taste — add up to 3/4 cup if you prefer sweeter or spicier). Stir well to combine. Taste and adjust: add more syrup for sweetness/heat, or more water for a milder lemonade.

Chill

Add 3 cups ice to the pitcher or chill the lemonade in the refrigerator until cold (about 20–30 minutes).

Make Nouto Cayenne Cocktail (single batch / serves 4)

To make alcoholic servings, divide the lemonade among four serving glasses filled with ice. Add 6 fl oz total vodka or blanco tequila to the pitcher before pouring (about 1.5 fl oz per serving) or add 1.5 fl oz to each glass. Stir gently. If you prefer a lighter, fizzy drink, top each glass with sparkling water (about 2 fl oz per glass; total 8 fl oz).

Garnish each glass with a lemon wheel, a thin slice of cayenne (or a light dusting of cayenne powder on top), and 2 mint leaves. Serve immediately.