Katy Chiricello
Yield
1 drink

While the time for sipping jalapeño margs has come and gone, spicy cocktail season is far from over. In fact, you could say it’s just heating up as zesty drinks continue to pop up on bar menus across the country. Take, for instance, this fiery cocktail dreamed up by James Beard winners Ken Oringer and Jamie Bissonnette, both of Boston’s newest tapas-style eatery Little Donkey, which nails the red hot trend.

The aptly named beverage does, in fact, pack quite a wallop– after all, it contains both peppercorn-infused rum and a chile liqueur. But this riff on the classic daiquiri is surprisingly light as the grapefruit juice adds a smoky, fruit-forward finish. Read on for the full recipe.

How to Make It

1. Combine ingredients.
2. Top with crushed ice.
3. Serve in a hollowed out grapefruit.

Chef's Notes

* 1.5 tbsp peppercorns ($3/3.52 oz; jet.com) to 750 ml rum, infused for six hours

** The restaurant uses Ancho Reyes ($36/750 ml; astorwines.com)

*** 1:1 ratio of sugar and water

Restaurant Source

Courtesy of Vikram Hegde, Little Donkey by Ken Oringer + Jamie Bissonnette

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