Mango Scotch Bonnet Daiquiri
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.
Servings: 0
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
a. You can always reduce the heat, by reducing the amount of Scotch Bonnet when making your simple syrup as well as the length of time you keep the peppers simmering in the pot.