A new find at the Saturday morning markets in Kings Cross, a chilli grower from Disaster Bay, basically as far south in New South Wales as it is possible to get.
While they also produce a fantastic sauces, it was the chilli wine bottle that caught my eye and taste. Produced by the fermentation of bush ripened chillies, the wine has a sweet (they call it dessert wine), winey taste, with a great finish of mild heat. Kind of like a chili vermouth, minus some of the herbal middle.
I’ve been playing around with it and tequila. Kind of using it as vermouth for tequila. Early days yet, but it does produce some tasty results in my first experiments.
Two rabbits in a bag.
45mls Cazadores Reposado Tequila, 15mls Disaster Bay Chilli Wine, 2 dashes Bittermens Xocolatl Mole Bitters.
Combine ingredients over ice and stir well. Strain up and garnish with a peel of lime.
Special prize for anyone who can link the name to the drink.
Everyday Drinking 
Axolotl’s originate from a lake under Mexico.. but sounds like they’ve arrived in Disaster Bay. I’m guessing this drink has some legs on it 😉