Charred Chile Daiquiri

  • Serves

    makes 1 cocktail

  • Cook

    10 minutes


By Leslie Pariseau

Published on May 27, 2016

The Daiquiri is an adaptable creature, and it welcomes new companions in the form of bitters, infused simple syrups, or salty-sweet rims. This version keeps the classic’s sour formula, but adds a veil of spice lent from serrano- and jalapeño-infused sugar syrup.


Charred Chile Simple Syrup

  • 1 serrano pepper, seeded and cut into 1-inch pieces
  • 1 jalapeño pepper, seeded and cut into ½-inch pieces
  • 12 cup sugar


  • 34 oz. lime juice
  • 2 oz. white rum
  • Thin slice of grilled serrano pepper, for garnish


Step 1

For the charred chile simple syrup: Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Place 1 piece each of serrano and jalapeño on grill and cook, turning once, until lightly charred, about 1 minute. Remove from heat and add to a small saucepan with sugar and ½ cup water over medium heat. Use a wooden spoon to stir sugar to dissolve while gently muddling chiles to release their flavors. Remove from heat and let cool.

Step 2

For the cocktail: In a cocktail shaker, add ¾ oz. charred simple syrup, lime juice, white rum, and ice. Shake well, and strain into a coupe glass. Garnish with a thin slice of grilled serrano pepper.

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