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Cocktail 'Fiery Sunset' - photo 1
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Cocktail 'Fiery Sunset'

Vegan Drinks Dishes for Special Occasions 45 min Medium 13 wyświetleń ~21.15 PLN - (0)
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Description

The "Fiery Sunset" cocktail is an intense, bold alcoholic drink that combines fresh mango puree with a spicy hint of jalapeño and the sweetness of orange liqueur. Inspired by the colors of the setting sun — from deep orange to fiery reds — it is perfect as a stunning cocktail for New Year's Eve 2025. It has a pleasantly fruity base, a distinct alcoholic touch from tequila, and a spicy accent from chili syrup, while smoked paprika on the rim adds a smoky aroma. Serve in low glasses over crushed ice, garnished with orange peel and thin strands of dried chili; optionally add edible gold dust for extra sparkle. The cocktail is visually striking and flavor-balanced — sweet-fruity, spicy, and slightly smoky.

Składniki (13)

Servings:
4
  • Blanco tequila 200 ml
  • Triple sec (orange liqueur) 80 ml
  • Mango puree 240 g
  • Fresh lime juice 80 ml
  • White sugar (for syrup) 100 g
  • Water (for syrup) 100 ml
  • Jalapeño (fresh) 1 szt.
  • Crushed ice 400 g
  • Orange zest (for decoration) 8 g
  • 🌿 Przyprawy
  • Sea salt (for the rim) 10 g
  • Smoked paprika powder 2 g
  • ✨ Opcjonalne
  • Dried chili threads (garnish) 2 g
  • Edible gold dust (optional) 1 g
💰 Szacowany koszt dania: ~21.15 PLN (5.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chili syrup

1

Prepare the chili simple syrup: in a small saucepan, combine 100 g of sugar and 100 ml of water. Add all the sugar, pour in the water, and place over low heat. Stir with a wooden spoon until the sugar is completely dissolved (about 2-3 minutes).

Ingredients: White sugar (for syrup), Water (for syrup)
Use a small saucepan with a capacity of ~1 l and a wooden or silicone spoon. Do not allow it to boil vigorously; small, gentle bubbles are sufficient.
2

When the sugar has dissolved, add the whole jalapeño (30 g) to the saucepan. Reduce the heat to very low and maintain a gentle simmer for 3-4 minutes to allow the jalapeño to impart its flavor. After this time, turn off the heat and let the saucepan cool slightly for another 10 minutes.

Ingredients: Jalapeño (fresh)
If you want a milder syrup, slice the jalapeño lengthwise and remove the seeds before adding. Use a slotted spoon to remove the pepper after maceration.
3

Pour the contents through a fine sieve into a glass bowl, pressing the jalapeño with a wooden spoon to release some juice. Leave the syrup to cool completely (about 20-30 minutes). Once cooled, pour the syrup into a bottle; you will get about 80-90 ml of chili syrup.

Ingredients: Jalapeño (fresh)
Use a fine sieve and a glass bowl. If you want a super-clear syrup, filter through cheesecloth. The syrup can be prepared in advance and stored in the refrigerator for up to 2 weeks.

Preparing the glass and decorations

4

Prepare the rim of the glasses: in a flat plate, mix 10 g of sea salt with 2 g of smoked paprika. Rub the edge of each low glass with a wedge of lime (use lime juice), then gently roll the rim in the salt and paprika mixture so that a thin layer adheres.

Ingredients: Sea salt (for the rim), Smoked paprika powder, Fresh lime juice
The best are low glasses (called rocks) with a capacity of about 300-350 ml. Use a small plate for mixing spices and a paper towel for centrifugally drying the excess.

Mixing the cocktail

5

Pour 200 ml of tequila, 80 ml of triple sec, 240 g of mango puree, and 80 ml of fresh lime juice into the shaker. Add 30-40 ml of prepared cooled chili syrup (adjust the amount to your preferred spiciness — start with 30 ml and add more if needed).

Ingredients: Blanco tequila, Triple sec (orange liqueur), Mango puree, Fresh lime juice, White sugar (for syrup)
Use a jigger or a measuring cup. If you don't have a shaker, you can use a large jar with a lid (mason jar). Accurate measuring ensures a consistent flavor.
6

Add a handful of ice (about 150-200 g) to the shaker and secure the lid. Shake vigorously for 15-20 seconds — the goal is to chill and slightly dilute the cocktail while combining the puree with the spirits. After shaking, feel the outer wall of the shaker — it should be very cold and slightly frosted with condensation.

Ingredients: Crushed ice
Use a cobbler shaker or Boston shaker; if you have a bar strainer (Hawthorne), use it when pouring. If the cocktail seems too thick, shake for an additional 5 seconds.

Serving

7

Fill each prepared glass with crushed ice (about 100 g per glass), strain the cocktail through a sieve into the glasses to catch larger pieces of puree and ice cubes. On top, you can add a bit of chili syrup for a more intense 'fiery' effect — 3-5 ml per serving, gently drizzle with a spoon to create delicate streaks.

Ingredients: Crushed ice, White sugar (for syrup)
Use a fine strainer if you want a very smooth consistency. Pour slowly to avoid disturbing the ice too much.

Decoration and serving

8

Decorate each serving with a twisted orange peel (8 g): hold the peel over the cocktail and quickly twist it to release the oils. Place the peel on the rim or on top of the cocktail and gently sprinkle 2 g of dried chili threads. If you want a festive effect, sprinkle a little edible gold dust (about 0.25 g per serving). Serve immediately.

Ingredients: Orange zest (for decoration), Dried chili threads (garnish), Edible gold dust (optional)
Use a citrus peeler or a thin knife. Place the chili threads carefully — they look decorative but are spicy. Use the golden dust very sparingly and make sure it is food-grade.

Safety and notes

9

Before serving, warn guests about the spicy decoration and possible alcohol content. If you are preparing a larger amount of syrup in advance, store it in the refrigerator in a sealed bottle for up to 14 days. Those sensitive to spicy seasonings should receive a version without chili threads and with less syrup.

If you want a non-alcoholic version, replace the tequila with coconut water (200 ml) and the triple sec with non-alcoholic orange flavoring (80 ml).

Fun Fact

💡

Mango and chili are a traditional combination in tropical cuisines — the sweetness of the fruit perfectly balances the spiciness of the peppers. In bartending, the combination of fruits with spicy syrups is becoming popular for its flavor contrast and visual effect.

Best for

Sylwester 2025 impreza tematyczna wieczór koktajlowy

Tips

🍽️ Serving

Serve in low glasses over crushed ice. For a more 'smoky' effect, use a smoked salt rim and a smoked orange twist. When serving, offer guests the option without chili thread (for those sensitive to spiciness).

🥡 Storage

Store chili syrup in the refrigerator in a sealed bottle for up to 14 days. It is best to consume the prepared cocktail immediately — after 30 minutes, the puree begins to separate. Store the remaining ingredients (puree, alcohols) according to the manufacturers' labels.

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