The new product from the French liqueur specialist uses Espelette pepper from the Basque Country and a hint of rhum agricole from Martinique
Piment d’Espelette liqueur is made by slowly macerating fresh, whole Espelette peppers with dark rhum agricole. This resulting liquid is bright yellow straw and copper in colour, and Giffard describes the flavour profile as having 'smooth and warm notes' which 'mingle together with fruity ones to balance the rising bite of capsaicin'.
Creation No 1: Scoville Highball
by Raphaëlle Chaize
Garnish: Pineapple leaves, caramelised pineapple chunks, chilli flakes
Method: Muddle all ingredients, except the soda, together before shaking over ice and fine-strain into a highball glass and top with soda.
50ml Piment d'Espelette
10ml fresh lime juice
10 coriander leaves
6 fresh pineapple chunks
The liqueur can be used either as the main spirit in cocktails or mixed with a other spirits depending on how spicy bartenders want their final serve to be.
'Our Piment d'Espelette liqueur is the perfect ingredient to add spiciness in cocktails, it enhances all flavours with consistency, but also delivers deep and complex aromas for a richer drinking experience,' explained Raphaëlle Chaize, Giffard beverage expert.
The Espelette pepper, known as the 'red gold of Basque Country' grows close to the Atlantic Ocean, surrounded by hills and in a subtropical-like microclimate.
40% abv, POA/700ml, Giffard, giffard.com