Mango-Chile Sunrise

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6 servings

Ingredients
  • 1/2 cup sugar
  • 3 red Thai bird or Fresno chile peppers, roughly chopped, plus halved chiles for garnish
  • 1 cup white rum
  • 1 cup mango nectar, chilled
  • 1/4 cup yuzu juice, chilled
  • 1/2 teaspoon grenadine
  • Seltzer, for serving
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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