Garnish:
Two chillies on rim to form devil's horns
How to make:
Lightly MUDDLE (just press) chilli pepper in base of shaker to release its flavour. (If you muddle hard then the finished cocktail will be overly spicy). Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1 slice | Red jalapeño/fresno chili (10,000 SHU) deseeded & chopped (fine sliced) |
| 3 fresh | Raspberries |
| 2 fl oz | Bacardi 8 year old rum |
| 3/4 fl oz | Cranberry juice drink |
| 1 fl oz | Honey sugar syrup |
| 1 fl oz | Lime juice (freshly squeezed) |
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Review:
A great balance of sweetness, sourness and spice.
History:
Created in 2010 by Roger Vilalta at Banker's Bar, Mandarin Oriental, Barcelona, Spain.
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