Photo by Callie Cranford

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1 cocktail

  • 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

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.


  • from Theresa Whims of Charleston Grill in Charleston, South Carolina

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