Sweet Heat
Sweet Heat is inspired by Sweet Heat by Bolu Babalola, a story that’s equal parts tender and electric. In the book, Malachai calls Kiki “Scotch” and gives her a pepper necklace, and that detail stayed with me. It felt like the perfect blueprint for a drink that’s warm, sweet, and a little daring.
The key is the first step: muddling scotch bonnet with Scotch. It pulls out that pepper aroma and gentle fire without taking over. Pineapple juice brings bright, tropical sweetness, grenadine adds a pretty blush, and a couple drops of cherry bitters finish it off with a deeper, rounded flavor that keeps you coming back for another sip.
This is the kind of cocktail that feels like reading with the volume up, a little heat on the page and in the glass.
What it tastes like
Sweet pineapple up front, Scotch warmth in the middle, then a slow scotch bonnet tingle that lingers. The cherry bitters ties it together with a richer finish.
Make it while you listen
If you’re reading Sweet Heat right now, make this cocktail and press play on our Sip Back and Read podcast episode on the book. We talk all things Kiki and Malachai, plus we get into this drink too, so you can literally sip along with us
Serves: 1
Glass: Coupe (chilled)
Ingredients
• 1/4 scotch bonnet pepper
• 1 oz Scotch
• 1/4 oz grenadine
• 4 oz pineapple juice
• Cherry bitters (2 to 3 drops)
Instructions
Chill your coupe glass in the freezer for a few minutes.
Add the scotch bonnet piece to a cocktail shaker.
Pour in the Scotch and muddle gently (a few presses to release heat and aroma).
Add grenadine and pineapple juice.
Fill the shaker with ice and shake hard for 10 to 12 seconds.
Double strain into the chilled coupe (strain through a fine strainer if you have one).
Add cherry bitters on top. No ice, just vibes.
Scotch notes
Use whatever you like, but the vibe shifts depending on what you pick.
• A smokier Scotch makes it feel deeper and a little sultry.
• A mellower Scotch keeps it more tropical and easy.
We used The Glenlivet Caribbean Reserve; a smooth, tropical leaning single malt finished in rum seasoned casks, bringing warm honeyed notes with a hint of creamy toffee and citrus.
Heat control tips
Scotch bonnet is powerful, so adjust based on your comfort level.
Mild: remove seeds and inner ribs before muddling.
Medium: keep a few seeds and muddle lightly.
Spicy: keep seeds, muddle a bit more, and let the pepper sit in the Scotch for 15 to 30 seconds before adding the other ingredients.
Quick reminder: wash your hands well after handling the pepper.
