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 | Jalapeño or Fresno chilli pepper (fine sliced) |
| 3 fresh | Raspberries |
| 2 fl oz | Bacardi 8 year old rum |
| 3⁄4 fl oz | Cranberry juice |
| 1 fl oz | Honey sugar syrup |
| 1 fl oz | Freshly squeezed lime juice |
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Our comment:
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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