chipotle whiskey sour

Dan really enjoys smokey drinks, like mezcal and peaty scotches, so we were trying to devise a way to infuse smokiness into a drink without having to go out and get an expensive liquor.  Since I've been having fun infusing simple syrups we figured that'd be a good way to go about it.  So we made a chipotle pepper infused simple syrup!  After making it we were trying to think of what would go well with the smoky flavor of the chipotle, and whisky was an obvious choice.  I love the combination of the chipotle's smoky spiciness paired with the zesty citrus of the lemon in this drink.  And by now you probably know that I love drinks with egg white, so I made this one with egg white, but it's totally optional if it grosses you out.  I just think it adds such a great texture and gravitas to a drink.  A little extra "umph."  This is such a great summer drink.  The last couple days have been so nice here in Tacoma, and sipping on this drink while soaking up some vitamin D was a great way to spend a few quite moments of the afternoon.

Chipotle Simple Syrup:
1/2 cup water
1 cup sugar
3-4 Chipotle Peppers (I used chipotle peppers in adobo sauce)

In a saucepan, bring water to a boil and add sugar.  Simmer until sugar has completely dissolved.  Add chipotle peppers.  I washed the adobo sauce off of my peppers, but if you wanted to add some of that flavor, feel free to keep the sauce!  Remove from heat and let sit for 30 minutes to let the pepper flavor infuse.  Strain out the peppers through a fine mesh or cheesecloth and place in a container in the fridge. It should keep for a pretty long time

Chipotle Whiskey Sour:
2 oz whiskey
1 oz freshly squeezed lemon juice
1/2 oz chipotle simple syrup
1 egg white (optional)

Fill a cocktail shaker 3/4 full of ice and add all ingredients.  Shake until the shaker is frosty and strain into a glass.  Garnish with a cherry and a little pepper!