Thursday, September 3, 2015

Red Chili Coconut Mojito

This was an incredible discovery I made at the beach in Barcelona. There was a great beach bar that was turning out amazing drinks for 10 euros (not cheap). The trick to this drink is in the chili-infused rum. Here's how to do that first.

Get a medium size red chili and poke a few holes in it to allow the rum to enter and pick up more heat. Put it in a bottle with about 1 cup of rum and let it sit for 3-7 days. The longer it sits, the hotter the rum gets. Remove the pepper when it is to your liking.

Now for the drink.
  • 8-10 mint leaves
  • 1/2 oz. Real Puree Coconut (fine ground coconut is a good substitute)
  • 1/2 -1 oz. red chili rum
  • 1 1/2 oz. coconut rum
  • 1/2 oz. simple syrup
  • club soda
  • chili pepper garnish
Muddle mint leaves in simple syrup and coconut puree in a shaker. Add rums and ice and shake. Pour into a highball glass and top with soda. Garnish with the chili pepper and a mint sprig.

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