1¼ ounce Denizen Rum
¼ ounce Marie Brizard Crème de Menthe White
½ ounce honey
½ ounce lemon juice
½ ounce Dolin Blanc
6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat)

Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling wine or Cava. Garnish with a crack of black pepper.

Fire Eye Tincture We use equal parts neutral grain spirits with ovenproof rum that steeps with 6 ghost peppers, 2 jalapeños and a mixture of hops (we used a tablespoon each of Sorachi Ace, Nelson Sauvin & Warrior hop pellets) that steep for 12–24 hours and are strained off.

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