I grew up eating potatoes as comfort food. They were simple, familiar, and always part of the table at home. With Burning Lips, I wanted to take that memory somewhere unexpected: purple potato–infused vodka gives the drink an earthy, soft foundation, while Suze brings a bright bitter edge. Fresh lime, rhubarb bitters, and a homemade habanero–lime zest syrup build the heat and acidity around it. It is my comfort food memory, reimagined as a cocktail with a little fire.
45 ml Purple Potato–infused Vodka*
15 ml Suze
22.5 ml fresh lime juice
15 ml Homemade Habanero–Lime Zest Syrup**
2 dashes rhubarb bitters
Chamomile flower, for garnish
Add all ingredients to a cocktail shaker with ice. Shake hard for 10–12 seconds. Strain over a fresh 2 x 2 inch ice cube in a rocks glass. Garnish with a chamomile flower.
*Purple Potato–infused Vodka
1 medium purple potato
500 ml vodka
Wash and thinly slice the purple potato. Add it to a sealed jar with the vodka and infuse for 24 hours at room temperature. Fine-strain through a coffee filter or fine-mesh strainer. Store refrigerated and use within two weeks.
**Homemade Habanero–Lime Zest Syrup
200 g white sugar
200 ml water
Zest of 2 limes
½ habanero pepper, thinly sliced
Add the sugar and water to a small saucepan and warm gently, stirring until the sugar dissolves. Remove from the heat. Add lime zest and habanero, cover, and let steep for 15 minutes. Fine-strain and refrigerate. Adjust the habanero steeping time if you prefer less heat.
