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Spicy Island Breeze by Ian Julian


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


For the spicy mango syrup:

  1. In a small pot, add peppers to 1⅓ cups water and bring to a boil. Set aside to cool
  2. 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.
  3. 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.