Chili Punch

To make the chili punch, first take the lemongrass by the green end and knock it fibrous flat at the root.

Make a chili blossom from 4 chili peppers:

Cut the pods lengthwise in a crisscross pattern from base to tip, remove the core, and place the pods in a bowl of water. When you do this, they open up like blossoms.

Roughly chop the last chili pepper including the seeds.

Boil lemongrass with 750 ml water, 4 kaffir lime leaves, sugar and chili for about 10 minutes with lid closed. Then allow to infuse for another 15 minutes.

In the meantime, rinse lemons with hot water and rub dry. Cut 4 narrow lemon slices and put them into heat-resistant glasses with the remaining kaffir lime leaves.

Squeeze the juice from one lemon.

Pour the lemongrass decoction through a fine sieve into a saucepan and squeeze out the residue well.

Add the lemon juice and vodka and heat again, but do not boil.

Pour the chili punch hot over the lemon slices and decorate the rim of each glass with a chili flower.

Preparation Tip:

Why not try the Chili Punch with gin instead of vodka?

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