Description
Adding two tropical fruits with a little rum and the summer’s heat is not that bad. But adding a hot chili pepper to take the edge off the sweltering temperature is mind-boggling. After the first sip, it all makes sense. Now that’s sweet heat!
Ingredients
- ½ cups Caribbean Red Papaya
- 1 Tablespoon Pineapple Juice
- 1 ounce, fluid Coconut Milk Or Spiced Rum
- ½ cups Ice
- ½ teaspoons Finely Minced Dried Hot Chili Pepper
- 1 dash Nutmeg
Preparation
In a blender, process ripe papaya, thinned with a little pineapple juice, spiked with coconut or spiced rum and ice.
To make it a sweet-heat cocktail, add just a small amount of finely minced, dried hot chili pepper, like a bird’s eye chili or something similar.
Garnish with freshly grated nutmeg.
