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This rum-based cocktail is absolutely delicious – it’s an icy blend of a homemade mango-scotch bonnet simple syrup, mango puree, rum, and of course fresh lime juice! It’s all things mango and rum with a subtle heat that intriguingly makes an appearance when you least expect it.
So, it’s July 19th meaning it’s National Daiquiri Day! Woohoo! Whether you’re concocting your own daiquiri, throwing an all things daiquiri party, laying poolside or on the beach with a daiquiri in hand or simply just taking in all the beautiful tasty daiquiri creations on your timeline – this day is all about Daiquiris!
Like most, your first Daiquiri was probably a Strawberry Daiquiri. I wanted to do something a little different – something with a little island flare of course! So, after consultation with a few of my bartender, drink loving cousins we came up with this beautiful blend! It is similar to the traditional strawberry daiquiri except we swap the strawberries for mango and pair it with mango-scotch bonnet simple syrup – it’s an amazing blend!
Recipe Tips and Notes
What is a Daiquiri – as mentioned it’s main ingredients are rum, citrus juice, and sweetener or simple syrup. It can be poured over ice, made as a slushy blend with ice, or shaken with ice then poured. the Rum – for this cocktail I used Jamaican Wray & Nephew White Overproof Rum. However, you can opt for a nice clean, white rum of your choosing to go with this recipe. the Simple Syrup – it is very easy to make so don’t you worry! It’s equal parts sugar and water, add in mango and scotch bonnet, bring to a boil, reduce to a simmer, strain, and cool!
Watch me Cocktail!
Mango Scotch Bonnet Daiquiri
Ingredients
- Simple Syrup
- 1 cup Sugar
- 1 cup Water
- 1 med/lrg Scotch Bonnet Pepper seeded and chopped into 4 pieces
- 3/4 cup Fresh Mango or Mango Puree
- Ingredients, Daiquiri
- 1 oz Mango-Scotch Bonnet Syrup
- 1 oz Mango Purée
- 1 oz Rum, I used Wray & Nephew Overproof Rum
- 1 oz Lime-Juice
- 10 Ice Cubes more or less to taste
Instructions
- Remove seeds from scotch bonnet pepper, chop roughly into 4 pieces.
- In a small saucepan over medium heat, combine water, sugar, mango and scotch bonnet pepper. Simmer until sugar dissolved and mixture slightly reduced and thickened.
- Strain, allow to cool then transfer to an airtight container and store in the refrigerator until ready to use.
- In a blender, add rum, mango purée, simple syrup, lime juice and blend until smooth.
- Pour into glass and garnish with fresh mango or lime slices if desired. Cheers!
Notes
