Garnish:
Pickled jalapeno
How to make:
STIR first 4 ingredients with ice and strain into ice-filled glass. TOP with ginger beer.
Special ingredient #1: Spiced brine (made with 100g green chilli or Jalapeño cooked in 100g of water until boiling point and then add 70ml white vinegar and 15g of salt (adjust depending on chilli). Blend and fine strain).
| 1 1⁄2 fl oz | Black Tears cacao & coffee spiced rum |
| 1⁄2 fl oz | *Special ingredient #1 (see above) |
| 1 1⁄3 fl oz | Fresh pressed pineapple juice |
| 1⁄3 fl oz | Cucumber sugar syrup |
| 2 fl oz | Thomas Henry Ginger Beer |
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Our comment:
Delicate chilli and ginger spice with vegetal chocolate flavours.
History:
Adapted from a recipe created in 2019 by Colin Chia at Nutmeg & Clove, Singapore.
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