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