The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Voodoo Child

Ingredients

1½ ounces Red Harbor Rum

2 ounces Mango Puree (or Nectar Puree)

½ ounces Thai Chili Honey (recipe follows)

1 ounces Blenheim spicy ginger ale

3 sprigs of mint

½ ounces Lemon Juice or lime juice

Thai Chili Honey

2 cups honey

2 cups water

1 Thai chili or jalapeño, chopped

Directions

Cocktail Assembly
  1. Shake well and serve over ice in Collins glass.
Thai Chili Honey
  1. Combine water and honey in a pot over low heat and stir until honey is thoroughly combined.
  2. Place pepper or chili in heat resistant and non-reactive container. Pour honey inixture over top and let sit overnight. Strain. Keep in a sealed container in the refrigerator for up to a month.