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- Shake well and serve over ice in Collins glass.
- Combine water and honey in a pot over low heat and stir until honey is thoroughly combined.
- 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.
