- 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
For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
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.
Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.
- 3 ancho chiles
- 1 bottle blanco tequila
Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.