Devil's Horn

Devil's Horn image

Serve in

Coupe glass...
1 slice Jalapeño or Fresno chilli pepper (fine sliced)
3 fresh Raspberries
2 fl oz Bacardi Ocho Anos Gran Reserva Rum
¾ fl oz Cranberry juice
1 fl oz Honey syrup
1 fl oz Freshly squeezed lime juice
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How to make:

Lighly MUDDLE (just press) chili 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.

Garnish:

Two chillies on rim to form devil's horns

Comment:

A great balance of sweetness, sourness and spice.

About:

Created in 2010 by Roger Vilalta at Banker's Bar, Mandarin Oriental, Barcelona, Spain.

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