Name: Sol Ardiente
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 1 Pink peppercorns; 60 ml Rum - Light white (charcoal-filtered) 1-3 year old; 30 ml Pineapple juice; 30 ml Lime juice (freshly squeezed); 15 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); Soda (club soda)

Serve in a

Coupe glass

Garnish:

Crushed red peppercorns

How to make:

MUDDLE peppercorns in base of shaker. Add next four ingredients, SHAKE with ice and fine strain into chilled glass. TOP with splash soda.

1 barspoon	Pink peppercorns
2 fl oz	Light white rum (charcoal-filtered 1-4 years old)
1 fl oz	Pineapple juice
1 fl oz	Lime juice (freshly squeezed)
1/2 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
Top up with	Thomas Henry Soda Water
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Read about cocktail measures and measuring.

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Review:

Red pepper and pineapple influences this twisted Daiquiri.

History:

Created in 2008 by Anthony Farrell, San-greal Bartending Ltd, Belfast, Northern Ireland. The name translates from Spanish as 'Burning Sun'.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Sol Ardiente

Serve in a

Garnish: