This spicy tropical drink paradoxically uses vodka to boost its potency. The original recipe calls for several spices to get the necessary pepper heat. I am going to tell you not to bother with Tobasco. you don't want vinegar to sour your sweet drink. Instead, use ground red pepper, a dash of curry powder and
chili pepper infused rum. You can make it yourself with a hot chili and your choice of rum.
- 2 oz. vodka
- 1 oz. rum (chili pepper infused used)
- 4 oz. pineapple juice
- 1/2 oz. orgeat syrup
- 1 tsp. lemon juice
- pinch ground cayenne pepper
- pinch curry powder
Combine vodka, rum, orgeat and juices in a shaker with ice. Shake and pour into a chilled highball glass. Add pinches of pepper and curry on top.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com