Devil's Horn
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Devil's Horn
Serve in a Martini glass
| 1 slice | Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) fine sliced |
| 3 fresh | Raspberries |
| 2 oz | Caribbean blended rum aged 6-10 years |
| 3⁄4 oz | Cranberry juice (sweetened) |
| 1 oz | Honey sugar syrup |
| 1 oz | Lime juice (freshly squeezed) |
How to make:
- Select and pre-chill a Martini glass.
- Prepare garnish of two small chillies.
- 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 and SHAKE with ice.
- FINE STRAIN into chilled glass.
- Garnish with chillies on rim to form devil's horns.
Review:
A great balance of sweetness, sourness and spice.
History:
Created in 2010 by Roger Vilalta at Banker's Bar, in the Mandarin Oriental Hotel, Barcelona, Spain.
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