Mango-Chile Sunrise

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  • Total: 1 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.