Ingredients
1 ½ oz toasted coconut infused Ron de
Venezuela Santa Teresa Claro (I used Ron
de Venezuela Santa Teresa Linaje)
½ oz ginger liquor Domain de Canton
½ oz fresh lemon juice
½ oz honey syrup (1 part honey, 1 part
water)
3 mint leaves
3 thin slices of jalapeño chile
3 thin slices of Fresno chile
To make the coconut
rum infusion, put the coconut flakes on a baking sheet and toast them in a
preheated 350°F oven, for 5-10 minutes, until golden.
Wait until the flakes are cold. Put the flakes in a jar and cover them with the
rum. Let stand for 3 hours.
To mix the cocktail, combine all ingredients,
but the chiles, in a shaker with crushed iced. Shake and strain in a rock glass
with crushed ice. Garnish with the chile wheels and stir.
(*) Recipe by Scott Mayer