The Piri Piri Afternoon comes to us courtesy of Keep it Crafted:
Some afternoons are hotter than others. Today is yet another brutal day in the saga of New York City’s 2018 summer heat. It reminds me of a day last year that I spent in Yogyakarta, a regional city of Central Java, when it was nearly too hot to move. Yet, on that same day, a friend and I decided to eat sambal and rice for our afternoon snack. Sambal is a mixture of spicy peppers made into a curry-like paste, and the Javanese don’t mess around with mild, medium, or hot—they go straight for numb-your-face-off spicy. I never want to near that level of spice again, but I did feel a need to honor that reminder in some way. Having picked up some fresh piri piri peppers at yesterday’s farmers’ market at Union Square, it seemed a perfect opportunity to make a refreshing drink to cool down away from the sun, while accenting it with a bit of serious spice. As you read on, you’ll learn how to concoct my Piri Piri Afternoon, and hopefully it will bring you the simultaneous sensations of cooling down while heating up.
PREP: 5 MINS // YIELD: 1 COCKTAIL
| 1/2 oz Citrus Liqueur (preferred choice: Doc Herson's
| 3/4 oz Peach Cordial
| 1/2 oz Rose City Tonic
| Stir your liquids together in a mix glass filled 3/4 full with draft ice
| Strain into a chilled rocks glass
| Place a large ice cube, and garnish with a skewered piri piri pepper
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: water, cane sugar, cinchona bark, rosa canina, citric acid.