Cocktail of the week: Salvatore Calabrese’s spicy fifty – recipe

One of the top bartender’s greatest inventions, in which chilli spice is cooled with lime and vanilla

An intriguing journey of flavours: sweet, sour and with a warm, spicy finish.

Spicy fifty

Serves 1

50ml vanilla vodka – I use Stoli
15ml elderflower cordial
10ml honey syrup – I use Monin
2 thin slices red bird’s eye chilli
15ml fresh lime juice
1 whole red bird’s eye chilli, to garnish

Put everything bar the chilli garnish in a shaker filled with ice, shake sharply, then double strain into a chilled cocktail glass. Cut into the whole chilli so it will perch on the edge of the glass, garnish and serve.