 | Il Calabrone (The Hornet)1 drink Jonny Tindall / Chief Imagination Officer, Ca’Momi Osteria, Napa, CA |
| • | 1 1/2 oz. Flor de Caña Rum |
| • | 1 1/2 oz. The Perfect Purée White Peach Puree, thawed |
| • | 1 oz. simple syrup |
| • | 1 oz. lime juice |
| • | 2 dashes Calabrian chili tincture |
| • | 4 mint leaves |
| Method: | |
| Combine all ingredients in a shaker. Shake and strain into a double rocks glass. Garnish with chili and mint. | |