This preparation is one that I’ve adapted over the years from my aunt and I often turn to it when cooking for friends. Haven’t heard of whisky chili granita before? Well, gastronomers describe it as being one between a drink and a dessert. Yes, you can have it as either. My aunt always served it as a little something to "cheer up" guests after a sumptuous meal.
The flavour of the whisky chili granita quite obviously depends on the kind of chili pepper and whisky you’re using. Premium malts generally lend a nice smoky flavour to this dish but obviously increases the cost too.
I personally prefer using bird's-eye chili peppers or piri piri, but you can experiment with jalapeno too. If you plan on using a cheaper whisky, add chipotle pepper, which lends a wonderful smoky note to the recipe. I recommend scotch, but this dish turns out just as good with bourbon.
Then you’ll have to…
Place 10 or more whisky tumblers in the freezer along with the canister of a blender. In case you are using a food processor, put the bowl and blade in the freezer.
Put water and sugar in a small saucepan and then bring to a boil over high heat. Keep stirring until the sugar dissolves completely. Add two dried or chopped chili peppers. Stir to mix well. Turn off the heat and let it cool at room temperature.
Add Scotch to the syrup when it cools down and pour the blend in a metal pan and place in the freezer for an hour. Then just before serving, combine ice cubes and syrup in the chilled food processor bowl or canister (depending on what you have used) and pulse to form granular texture. Add some of the remaining chili pepper to taste. You can add ice cubes for texture.
Divide among the chilled tumblers and serve immediately.
Fermented barley and fried dough – whisky and pretzels are definitely a match made in heaven.