صلصة هيتونيست رقم 3 الحارة بالجن والبهار الوردي | من مخبز بتيرفلاي في فيرمونت

The pink peppercorn heat builds slowly and then lingers nicely, which makes it perfect for drizzling over fried eggs. The gin notes are subtle but definitely there, giving it a botanical twist I haven't tried in a hot sauce before.

The gin botanicals come through way more clearly than I expected—juniper up front, then that pink peppercorn heat sneaks in on the finish. I've been putting it on grilled shrimp and even a splash in a bloody mary, and it's got enough character to stand up to both without being too vinegary.

The juniper and pink peppercorn combo is genuinely clever—it tastes like a cocktail you can put on eggs, and the gin character comes through without being boozy. I've already gone through half the bottle in a week, it's that moreish.