Mother of Dragons

JUMP TO RECIPE
Course Drinks
Cuisine Valyrian
Difficulty Moderate
Servings 1 drink
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Inspiration

Recipe from Monarch Restaurant, Aspen, CO

An ode to Daenerys Stormborn of House Targaryen - the First of Her Name, Queen of the Andals and the First Men, Protector of the Seven Kingdoms, Mother of Dragons, Khaleesi of the Great Grass Sea, the Unburnt, Breaker of Chains (may she rest in peace). This cocktail comes from the Monarch Restaurant in Aspen, CO, an excellent steak house and bar with a modernized prohibition era interior vibe. The habanero honey syrup is intense, so don't overdo it (unless you're a Targaryen). Feel free to substitute a bit of regular honey syrup for half the habanero syrup if your pepper syrup ends up being especially potent.

WARNING: Making the habanero honey syrup can induce a histamine reaction. When you boil the habanero peppers in water, the steam that is produced disperses capsaicin molecules into the air. Breathing capsaicin is different than eating spicy food – i.e. you’re essentially breathing pepper gas. This can cause an intense amount of coughing, sneezing, runny nose, and itchy and watery eyes. Please use the vent hood, or even better, wear a gas mask if you have one! Open windows or doors to allow in fresh air. The effect goes away quickly once the cooking process is over, but do not be alarmed if you experience these reactions.

Servings: 1 drink
Calories: 203kcal

Equipment

  • Coupe Glass
  • Cocktail Shaker

Ingredients

Mother of Dragons

  • 1 1/2 oz Hangar One Mandarin Blossom Vodka
  • 1/2 oz Solerno Blood Orange Liqueur
  • 1 oz fresh lime juice
  • 1/2 oz habanero honey syrup
  • 1 egg white
  • cayenne pepper

Habanero Honey Syrup

  • 1/2 cup habanero peppers halved
  • 2 cups water
  • 1 cup runny honey

Instructions

Mother of Dragons

  • Combine the vodka, blood orange liqueur, lime juice and habanero honey in a cocktail shaker with a lot of ice, and shake vigorously until very cold.
  • Strain, remove the ice, and add the mixture back into the cold cocktail shaker. Add the egg white and shake vigorously for at least 60 seconds to foam the egg white. Pour into a coupe glass. There should be at least a 1/4 inch thick foam head on the drink.
  • Sprinkle a pinch of cayenne pepper on the foam and with a toothpick, etch the pepper into the shape of a dragon. Serve immediately.

Habanero Honey Syrup

  • Slice the habanero peppers in half. Do NOT remove the seeds! Place 2 cups of water in a medium saucepan and bring to a boil. Add the habanero peppers and simmer over medium for about 30 minutes, until the water has been reduced by about half, has taken on a slightly orange tint, and you are coughing and crying.
  • Strain out the habanero peppers and pour the liquid into a measuring cup. Make sure you have 1 cup: pour out a little or add a little water as needed.
  • Combine the habanero water and the honey in the saucepan, and bring to a boil. Simmer over medium heat, stirring regularly, until the honey is completely dissolved into the water and the mixture is transparent and a dark orange. Let cool. Store in an air tight container in the fridge.

Notes

Typically, flavored or infused simple syrups are recommended to be stored for up to 2 weeks in the fridge. I personally keep my simple syrups a lot longer and they’re usually fine. I’ve had my habanero honey syrup in the fridge for over a year, I still use it, and I’ve never had a problem. First of all, you’re mixing it with alcohol, which will help sterilize anything that might have decided to grow in it, but second of all, there is so much CAPSAICIN in this concoction – a natural ANTIMICROBIAL, ANTIFUNGAL, and ANTIVIRAL substance 1,2 – that I dare anything to try and live in it! However, rule of thumb, if your simple syrup starts looking cloudy or opaque, it’s probably gone bad and it’s time to throw it out. 

Nutrition

Calories: 203kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 49mg | Sugar: 16g | Vitamin C: 9mg | Iron: 1mg

1Marini et al. (2015) Antimicrobial and Anti-Virulence Activity of Capsaicin Against Erythromycin-Resistant, Cell-Invasive Group A Streptococci: Front Microbiol., v. 6, no. 1281.

2Omolo et al. (2014) Antimicrobial Properties of Chili Peppers: Journal of Infectious Diseases and Therapy, v. 2, no. 145.

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!