Check out this summery cocktail that pairs habanero-infused whiskey with mango nectar and lime juice. It’s smooth, sweet, and packs just a hint of a kick.
*This post contains affiliate links. If you purchase a product through one of our links, we receive a small commission at no extra cost to you. Visit our Disclosures & Privacy Policy for complete and detailed information.
A Summery Whiskey Cocktail with a Kick
Hey all, Cory here bringing you a refreshing cocktail perfect for barbecues, pool parties, or those days when all you want to do is sit inside with the A/C on and complain about the heat. I’m a huge fan of mangoes and enjoy a good whiskey drink, so this seemed like the perfect pairing. Crown Royal Whiskey gets quick-infused with habanero to add a subtle kick, and then mango nectar is added to accentuate the habanero’s sweetness. The drink is rounded out with lime juice and a few drops of bitters. Guard it closely, or make a pitcher because your friends might just steal it!
Habaneros may be a bit of a mystery to some of you, especially if you aren’t well-versed in the realm of chiles. They can seem intimidating, but I am here to tell you that they don’t have to be. With some care in preparation and a bit of knowledge, these may become your go-to chile. The seeds and membranes lend a bitter flavor when they are used with the flesh, so it’s easy to mistake this bitterness for the flavor of the chile itself. When the seeds and membranes are removed, however, the habanero flavor truly shines; they lend a sweet heat that pairs perfectly with many fruits.
When preparing peppers of any kind, I always recommend wearing Food Prep Gloves. Trust me when I say that accidentally rubbing your eye with chile oil on your hands brings a level of pain you won’t soon forget; on the plus side, though, you’ll only make that mistake once. Cut the tops off of the chile, scoop out the seeds, and scrape the membranes from the inner flesh (I use a kitchen spoon to do this). You can also use this amazing Pepper Corer! With the bitter components removed, you’re free to use the habaneros for anything you want! I love to use them in salsas, hot sauces, soups, stews, dips, drinks, and even desserts!
Whiskey is infused with Habanero and then mixed with mango, lime juice, and a splash of bitters.
Ingredients
Scale
2 1/2 oz. Whiskey of choice ( I use Crown Royal)
thin slice from one habanero
3 oz. Mango Nectar or Mango Puree
juice from 1/4 of a lime
splash of angostura bitters
Instructions
Prepare the habanero by cutting the top off and scraping out the seeds and membranes.
Place a thin slice of habanero into whiskey and let infuse for 5 minutes.
Remove habanero from whiskey and discard.
Add mango, lime juice, and bitters to drink. Stir.
Add ice and garnish with a lime wedge.
Enjoy!
Notes
Make sure to use gloves when dealing with habaneros. Chile oil can be very painful if it gets on skin or in your eye!
If you want a spicier (or tamer) drink, you can add more (or less) habanero during infusing or can infuse the whiskey longer (or shorter). I think that one thin slice infused for 5 minutes gives the best balance of heat and flavors, but feel free to make it your own! Can’t get enough of the sweet heat? Try this Pineapple Ancho Margarita, or make up a batch of Roasted Hatch Chile Peach Salsa or Mango Jalapeno Salsa; they’re sure to satisfy all your spicy cravings. Make up some 5-Minute Guacamole and some BBQ Almonds to really have a party!
What’s your favorite way to use habaneros? Let me know down in the comment section, and be sure to check out our other recipes, some awesome DIY’s, and so much more on Our Sweetly Spiced Life! Remember to subscribe today for more awesome recipes!
. Trust me when I say that accidentally rubbing your eye with chile oil on your hands brings a level of pain you won’t soon forget; on the plus side, though, you’ll only make that mistake once. Cut the tops off of the chile, scoop out the seeds, and scrape the membranes from the inner flesh (I use a kitchen spoon to do this). You can also use this amazing 
! With the bitter components removed, you’re free to use the habaneros for anything you want! I love to use them in salsas, hot sauces, soups, stews, dips, drinks, and even desserts!
