OOLA Distillery’s chili vodka finds solace in a spicy hot chocolate cocktail.
A pioneer of adventuresome, experimental spirits, OOLA Distillery was one of Seattle’s first distilleries since Prohibition. Established in 2010 by former art dealer Kirby Kallas-Lewis and named after his beloved German shepherd, OOLA makes a range of beautifully packaged gins, vodkas and whiskeys, all with a distinctly local emphasis.
The distillery aims to create a strong sense of place in its products, starting with the base grains used for fermentation. The grain comes from a farm near Walla Walla, Washington, and its clean, rounded taste shines through in the spirits themselves. OOLA’s connection to the region is enhanced by the use of as many local ingredients as possible; in the flavored vodkas, you’ll find rosemary and lemon verbena grown in Lewis’ rooftop garden a few blocks away.
On a recent trip to OOLA’s distillery in Seattle’s Capitol Hill, I was treated to samples of the full range, from the classic dry gin with its citrus overtones, to the complex, thought-provoking whiskey blends. When it came to thinking about cocktails and mixed drinks however, the flavored vodkas stood out in my mind as having special potential, in particular, the hot, punchy chili vodka.
The method for making this infused vodka was discovered more or less by accident, as a barrel of chilies macerating in vodka was left, not for the intended few days, but for 18 months instead. On discovering this abandoned vat, it was found to have taken on not only the heat of the chilies, but also their distinctive, savory roasted pepper flavor. The chilies themselves – Hungarian “Goathorn” peppers – also have impeccable local credentials, grown in the Yakima Valley by Seattle’s own Mama Lil’s Peppers.
For a summer drink, Alan Jackson, director of marketing, recommends trying OOLA’s chili vodka in a margarita – a fantastic spin on a popular classic – but as the temperatures drop and everyone’s thoughts turn to hunkering down indoors, it’s also the ideal ingredient for adding heat and spice to a warming Aztec-style hot chocolate.
What we now know as hot chocolate has its ultimate roots in the Aztec drink xocolatl, made with ground cocoa seeds and chili peppers and drunk cold. Spicy and bitter, this drink was not immediately embraced by the Spanish conquistadors when they arrived. Nonetheless, they brought the drink back to Europe, where it eventually transformed into the sweetened, hot beverage drunk around the world today. Recently, the Aztec combination of chili and chocolate has come back into fashion, and you’ll find this rich, indulgent winter warmer (with a bit of a kick) is the perfect drink for a cozy evening.
OOLA Aztec Hot Chocolate
Makes 1 cocktail
1 cup whole milk
2 ounces good quality dark chocolate, chopped
1/8 teaspoon cinnamon
Dash of cayenne pepper
1 teaspoon of sugar (optional)
2 ounces OOLA Chili Pepper Vodka
Garnish: marshmallows, cinnamon, grated chocolate
Add the milk, chocolate, cinnamon and cayenne pepper to a saucepan over medium heat, stirring constantly. You can also add up to a teaspoon of sugar at this point, depending on taste and how bitter your chocolate is. Bring the mixture to a gentle boil and allow to simmer for a few minutes. Once the hot chocolate has thickened, add the vodka and stir well. Garnish with marshmallows, extra cinnamon and grated chocolate.
