Recipe courtesy of Food Network Kitchen
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Mango-Chile Sunrise
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 to 6 servings
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 to 6 servings

Ingredients

Directions

Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.

Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.

Photograph by Ryan Liebe

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