Charred Chile Daiquiri

Charred Chile Daiquiri
Charred Chile DaiquiriEric Medsker

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 Daiquiri
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.
Yield: makes 1 cocktail
Time: 10 minutes

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

Cocktail

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

Instructions

  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.
  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.