- 2 oz Gosling’s Black Seal Rum
- 1 oz Fresh Squeezed Lime Juice
- 1 oz Ginger Syrup
- 1 eyedropper 5 Pepper-Infused Tequila*
Garnish: Lime Wheel and Candied Ginger
Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer
Preparation: Combine Rum, lime juice, and ginger syrup in mixing glass. Shake for 15 seconds in an ice-filled cocktail shaker. Strain into Collins glass with ice. Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam. Garnish with a lime wheel and piece of candied ginger.
This is a recipe by Ryan Maybee of Manifesto in Kansas City. I came across it in a blog called Tipple Sheet.
* 5 Pepper Infused Tequila: Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros. On all sliced bell peppers, remove the hearts and seeds. Infuse for 1 week in a cool, dark place, shaking up occasionally.