Ghost Pepper Rye Sour

Matthew Kelly / Supercall
Matthew Kelly / Supercall

This red-hot sour is an adaptation of a cocktail called The Bone from historian and author David Wondrich. Created for the now defunct Chickenbone Cafe in Brooklyn, New York, it was a blend of vinegary Tabasco, whiskey, lime juice and simple syrup, that was taken as a shot and served alongside a chile-rubbed steak. To increase the mouth-tingling bravado of the original, we swapped out the Tabasco for a thicker, meaner, more piquant hot sauce: CaJohn’s Lethal Ingestion hot sauce, which is made with one of the top five hottest peppers in the world, the Bhut Jolokia pepper (aka the ghost pepper). Though this take on the drink will be somewhere around 400 times hotter than the original, we still recommend you consume it quickly. The pain will linger, but so will that euphoric feeling and delicious flavor.

Ghost Pepper Rye Sour



  • 2 oz Whiskey
  • 0.5 oz lime juice
  • 0.5 oz Simple Syrup
  • 3 dashes Lethal Ingestion


Step one

Add the rye whiskey, lime juice, simple syrup and hot sauce to a shaker tin with ice.

Step two


Step three

Strain into a chilled cordial glass.

Contributed by Supercall