Torani’s line of coffeehouse syrups now spans some 120-plus flavors, and it shows no signs of slowing down any time soon. The latest concoction is Sweet Heat, which has particular eyes on the world of mixology.
Sweet Heat is a concoction of pure cane sugar and … wait for it… ghost peppers, the now well-known “hottest chili pepper in the world.” Crystal clear, it gives up few hints based on the nose. Surprisingly fruity, it comes across more as an apple, grape, pineapple syrup — or some blend of the three.
On the palate, it starts off sweet (and similarly fruity as the nose would indicate), but the heat makes its presence known after five or ten seconds. Fiery throughout the mouth, it’s a big rush of spice that burns heavily, but which manages to stay on this side of overwhelming. The heat builds then fades of the course of about half a minute. The more you sip on it — or the cocktail you’ve built with it — the more you get used to it. I really like spicy cocktails and can appreciate how using this syrup in place of regular simple syrup could get you a nifty spin on any number of drinks, but I’m not in love with that fruity element, which I worry is more likely to mess up your cocktail than the spice element does.
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