An Asheville specialty with global inspiration, this cool cocktail still brings the heat. For the base spirit, Benne on Eagle’s Anthony Auger is partial to gin from local South Slope distillery Chemist, balanced with the mild spice of a homemade Thai chile and lemongrass syrup.
Drinks
Chili + Lemongrass
A hint of spice underpins this refreshing gin concoction from Asheville’s Benne on Eagle

photo: Johnny Autry
Ingredients
For the Cocktail
1½ oz. Chemist gin
¾ oz. fresh lime juice
¾ oz. Chili and Lemongrass Syrup (recipe follows)
For the Chili and Lemongrass Syrup
16 oz. sugar
16 oz. water
2 stalks lemongrass, chopped
2 Thai chiles
Preparation
Simmer ingredients for syrup together for 15 minutes. Strain and let cool. Combine with gin and lime juice. Remaining syrup can be stored in the refrigerator for future use.
Recipe from Anthony Auger of Benne on Eagle in Asheville, North Carolina
Related Stories:

Recipes
Long Live the King
A cocktail for toasting to Elvis Presley, on the forty-fifth anniversary of his death

Recipes
Cooking from the Bar Cart: Pasta Meets Limoncello
Classic Italian penne alla vodka gets a citrusy overhaul in this bright summer pasta

Recipes
How Mason Hereford Makes the Ultimate Tomato Sandwich
The Turkey and the Wolf chef takes you step by step through his summer original
Trending Stories:

Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state

Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own

Travel
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug