Ring of Fire

We recently met up with Cecil Usher and Cat Cannon at St. Clair Social, their east End Bar, and all-around feel-good hangout. After a little simmering, shaking, and sipping, the aptly named Ring of Fire was created to heat up your spring cocktail menu.

Ring of Fire 

• 1.5 oz Boyd & Blair Vodka

• .75 oz Mango Purée

• .75 oz Lime Juice

• .25 oz Maggie's Farm Falernum

• .25 oz Allspice Dram

• .25 oz Habanero infused Cane Syrup

• 2 drops of Hellfire Habanero Shrub Bitters

• Shake, Strain, Served over Ice

Habanero Cane Syrup

• 544 g Cane Sugar

• 544 g Water

• 2 seeded and halved habaneros

Mix the first two ingredients in a pot and stir to dissolve on medium heat. Once dissolved and before boiling starts, take off the heat and add the habanero. Let sit for 30 minutes or until heat level is achieved. You want a noticeable spicy presence to taste.

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