Charred Chile Daiquiri
Eric 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.

Featured In: The Case for Grilling Your Cocktails

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


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


  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.