Ingredients
For the spicy mango syrup:
1 scotch bonnet pepper (or substitute habaneros)
1⅓ cups mango puree
For the cocktail:
2 ounces Rhum Barbancourt
¾ ounce lime juice
1 ounce spicy mango syrup
Garnish: lime wheel and edible flower
Directions
For the spicy mango syrup:
- In a small pot, add peppers to 1⅓ cups water and bring to a boil. Set aside to cool
- Once the pepper water has cooled, transfer to a blender (or use an immersion blender) and process for 3 seconds. Strain out solids for a milder flavor or leave seeds and pepper pieces for more spice.
- Stir ⅔ cups pepper water into mango puree.
For the cocktail:
To a cocktail tin, add rum followed by lime juice, then spicy mango syrup. Add ice, then shake and pour into a rocks glass. Garnish with lime wheel and edible flower.
