Vato Loco (The Hottest Drink on Earth)

Total Time:
1 hr 30 min
1 hr
30 min

1 cocktail

  • Vato Loco:
  • 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
  • Jalapeno Garnish:
  • 1 large jalapeno, hollowed out
  • Sweetened milk
  • High proof rum
  • Pineapple-Habanero Puree:
  • 1 teaspoon paprika
  • 1 habanero pepper
  • 1 serrano pepper
  • 1 pineapple, peeled and cut into cubes
  • Ancho Tequila:
  • 3 ancho chiles
  • 1 bottle blanco tequila
  • Arbol-Chipotle Syrup:
  • 4 cups white sugar
  • 1 tablespoon freshly ground black pepper
  • 8 arbol chiles
  • 2 chipotles chiles, broken in half
  • 1 cinnamon stick
Jalapeno Garnish:

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pineapple-Habanero Puree:

Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.

Ancho Tequila:

Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.

Arbol-Chipotle Syrup:

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.

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