Description
Something different to try on a hot summer day…
Ingredients
Scale
- 1.5 oz of pineapple serrano rum (see infusion instructions below)
- 1.5 oz orange juice
- 1.5 oz pineapple juice
- ¼ oz creme of coconut
Instructions
- Shake in a cocktail shaker.
- Serve with an orange as a garnish in a rocks glass or a tiki glass.
For the infusion:
- Slice a whole pineapple, roast the slices on 400F for 5 minutes on each side.
- Roast 10 serrano peppers whole on 400F for 10-20 minutes.
- Combine roasted pineapples and peppers in 1.5 gallons of rum.
- Let it sit for 5 days, then strain.
