Michael Fitzgerald’s Habañero Syrup

Add the sugar and water to a sauce pan and simmer over medium heat, stirring constantly, until the sugar has completely dissolved. Allow the syrup to cool, then run it through a blender with the habaneros (be sure to wear gloves while handling the peppers). Let the mixture stand for fifteen minutes, and strain it before serving.

The 2015 Top Cocktail winner uses this recipe to make his sweet ‘n’ spicy Grey Goose drink