Make this cocktail with Matthew Benevoli’s West Coast Spiced Rum.
• 1 oz West Coast Spiced Rum
• 1 oz Pineau des Charentes
• 0.75 oz mandarin juice
• 0.33 oz lemon juice
• 0.25 oz Chili Syrup (recipe below)
• 2 dashes cocoa bitters
• 1 egg white or 1 dropper of Ms. Better’s Miraculous Foamer
• Garnish: 3 to 4 drops of cocoa bitters
Add all ingredients (except garnish) to a shaker tin, and dry shake (without ice) for 10 seconds to build froth. Add ice, shake well for 20 seconds. Double-strain into a rocks glass over 1 large ice cube. To garnish, sprinkle 3 to 4 drops of cocoa bitters on top of the drink, then swirl a toothpick through them to create a design. Serves 1.
Chili Syrup: Combine 0.5 cup water and 0.5 cup sugar in a saucepan over low-medium heat. Stir until sugar is fully dissolved. Slice 1 Thai chili pepper lengthwise, then add to hot syrup. Remove from heat and let it rest for 20 minutes. Strain into a clean sealable bottle. Store in the refrigerator for up to one month.
—by Matthew Benevoli