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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 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

Courtesy of Food Network Magazine

My Private Notes

Name: Mango-Chile Sunrise
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
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