Habanero Bitters for Vino Poblano

I mentioned that the Vino Poblano needed some spice.  I tried mixing one with sriracha, but it didn't really work.  So, taking a clue from Cocktail Hacker's coronal bitters, I made a batch of habanero bitters.  They are still steeping, but I'm excited to give them a try.  Recipe below.

Combine in a jar and let sit for 10 days:
1 lime, cut into eighths
5 habaneros, cut into quarters
1 Tbsp molasses
9 allspice berries, crushed
1/4 tsp. cinchona
3/4 c. plus 2 Tbsp 100-proof vodka (I used Smirnoff)
2 Tbsp plata tequila (I used Milagro)

Columbus

My brother brought back a bottle of Cruzan 9 spiced rum from his recent trip to St. Croix.  Used it to make some solid Painkillers and pseudo-Dark and Stormies, but I've been looking to try something that doesn't mask it quite as much.  Let's give this a shot.

Columbus
1.5 oz. Cruzan 9
1/2 oz. Curacao
1/2 oz. Bitter Truth Allspice Dram
1/2 oz. lime juice
1/4 oz. simple syrup

Shake and strain all ingredients.

Update (June 8, 2012):  Might be worth trying this with unspiced rum to really let the allspice shine.

More with shrub

I've been struggling with the purpose (and use) of my apricot thyme shrub.  Like pickling and other methods of preserving, it seems like a great way to use fruit when you have home-grown abundance, but is questionably writer when using store-bought produce.  Here is one recipe that might make me think otherwise.  As a background element, shrub adds brightness without citrusy acidity.

Your mother was a hamster
2 oz gin (I used Botanist)
.25 oz st germain
.25 oz apricot thyme shrub

Stir all ingredients over ice and strain.