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El Rio Picante1 drink Maggie Mae Dale (IG: @magstuhh) / Forge & Foundry Distillery, Stillwater, MN; Featured in The Perfect Purée 2021 Calendar; Photo by Forge & Foundry Distillery |
| • | 2 oz. Forge and Foundry Rum |
| • | 1 oz. The Perfect Purée Chipotle Sour blend, thawed |
| • | 1/2 oz. pineapple juice |
| • | 1/2 oz. lime juice |
| • | 1/4 oz. agave |
| • | 1 full dropper of Chili Tincture*, (8-10 drops) |
| • | Chipotle Salted Rim** |
| Method: | |
| Combine Chipotle Sour, lime, pineapple juice, Chili Tincture and rum in a cocktail shaker. Add ice. Shake 10-15 secs. Strain over fresh ice in a half rimmed rocks glass rimmed with Chipotle Salt. Garnish with lime slice. | |
| For the *Chili Tincture: | |
| • | 6 small-medium habanero chilis, (with seeds) |
| • | Overproof vodka (150 proof) |
| Method for the Chili Tincture: | |
| Slice chilis and cover with vodka. Let stand in a closed mason jar 24-48 hours, or until desired chili flavor is achieved. Finely strain into a dropper bottle. | |