Bloody Daiquiri

Yields 1 serving

We’re calling this a “bloody daiquiri” for Halloween, but in reality, it’s a spicy daiquiri with a red wine float. It is both visually striking and so delicious. The spice from the Thai chili syrup might seem intense; however, when all the components are mixed together, the heat comes through subtly, but enough to add some warmth. The red wine float adds another layer of complexity to the drink, and it also looks super cool, doesn’t it??

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Assembly

Thai Chili Simple Syrup:
Combine syrup ingredients in a small sauce pot and place onto high heat. Bring to simmer then reduce to low. Stir until sugar is dissolved. Remove from heat and let steep for 30 minutes. Strain and let cool completely.

Step 1
In a shaker, add rum, Meyer Lemon Honey Living Vinegar, and Thai chili syrup. Add ice and shake until cold.

Step 2
Strain into a chilled glass.

Step 3
Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink.

Step 4
Finish by rubbing the orange peel over the rim and stem of the glass. Garnish with the Thai chili and serve.

Ingredients

2 oz White rum (we used Havana Club Original 3 year old)

½ oz Meyer Lemon Honey Living Vinegar

¾ oz Thai chili simple syrup (recipe below)

½ oz Dry red wine

Fresh orange peel

Whole Thai chili

Thai Chili Simple Syrup:

2 Thai chilies, sliced

⅓ cup Sugar

⅓ cup Water

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