Fiery chili meets the intense spice of our Cannonball Gin, in this no-nonsense cocktail that packs some heat.


  • 40ml Cannonball Edinburgh Gin
  • 20ml Campari
  • 15ml sugar syrup
  • 4 dashes Peychauds Bitters
  • Muddled chillies
  • Chilli slices to garnish


  1. Muddle the chillies in a mixing glass.
  2. Add the rest of the ingredients.
  3. Add ice and shake well.
  4. Double-strain into a Martini glass.
  5. Garnish with a burnished chilli slice.

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