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" ... 1/2 tsp cayenne (less or more, as desired) ... "
" ... If you’ve added cayenne pepper to your cider, try seeing how adding a different kind of heat opens up new flavors. Warm the cider gently over low heat, until fully heated but not boiling. If you haven’t previously infused it, now’s the time to add spices to the saucepan. Stay in the baking spice aisle, and look to cinnamon, allspice and clove to punch up the flavors. ... "
" ... Lobster Newburg—A rich dish of lobster meat, sherry, egg yolks, cream, and cayenne pepper made famous at Delmonico’s Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the captain by naming the dish “lobster à la Wenberg.” But later Wenberg and Delmonico had a falling-out, and the restaurateur took the dish off the menu, restoring it only by popular demand by renaming it “lobster à la Newberg,” reversing the first three letters of the captain’s name. Chicken à la King and Eggs Benedict are also a Delmonico’s creation. ... "
" ... Up Mountain Switchel comes in different flavors such as original, cayenne, and lemon. ... "