How to make a spicy cocktail with chili peppers

20140429-221300.jpgEditor’s note: Camels Fire is constantly on the move, exploring Abu Dhabi and beyond to discover the best spices and cheap, local eats. The following is a special report from Pokhara, Nepal.

In a country where hot peppers are a frequent ingredient in the cuisine, it’s only a matter of time before the beverages start becoming fiery too. And if you like a little kick in liquid form, there’s a bar in central Nepal that serves up a unique whiskey drink with fresh watermelon juice blended with spicy green chilis.

Darshan Lama, a 24-year-old Nepalese bartender, invented the fruit juice and pepper concoction a couple of years ago with his brother while sitting around waiting for customers.

“We were bored and just messed around with it,” said Lama, who serves drinks in a hotel bar in Pokhara, Nepal’s second largest city best known for its mountain lake and hordes of trekking tourists.

The drink is refreshing while adding a little bit of burn that a spice-lover will thoroughly enjoy. Plus it’s good ice-breaker for your next party – and a way to impress guests with your mixing creativity and fearlessness in the face of this spicy concoction.

Here’s a step-by-step illustrated recipe so you too can make the drink:

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