| Level: | Advanced |
| Total: | 1 hr 30 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 1 cocktail |
Ingredients
- Chile piquin or pico piquin powder
- Ice, for serving
- 2 ounces Pineapple-Habanero Puree, recipe follows
- 2 ounces Arbol-Chipotle Syrup, recipe follows
- 2 ounces Ancho Tequila, recipe follows
- 1/2 ounce lime juice
- 4 dashes hot sauce, such as Tabasco
- 1 large jalapeno, hollowed out
- Sweetened milk
- High proof rum
- 1 teaspoon paprika
- 1 habanero pepper
- 1 serrano pepper
- 1 pineapple, peeled and cut into cubes
- 3 ancho chiles
- 1 bottle blanco tequila
- 4 cups white sugar
- 1 tablespoon freshly ground black pepper
- 8 arbol chiles
- 2 chipotles chiles, broken in half
- 1 cinnamon stick
Instructions
- For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
- Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila, lime juice and hot sauce to a cocktail shaker. Shake and strain over the ice in the glass.
- For the garnish: Fill the jalapeno with sweetened milk. Float high proof rum on top and light on fire. Place a skewer through the jalapeno to steady it over the cocktail. Serve with a tequila glass on side to set the jalapeno in when done.
- Place the paprika, habanero, serrano and pineapple in a blender and blend until smooth.
- Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.
- In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes. Remove the cinnamon and cool.
Reviews
The name fits this drink. It’s great blending of flavors mixing together the various fruits and peppers. This is an excellent drink for cool weather or when you have a cold (clear your sinuses, lol.