- Level: Advanced
- Total: 1 hr 30 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 1 cocktail
Ingredients
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
Directions
- 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.
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.
