Cafe Picante Rum Cocktail Recipe
Bartender and server Katie Thomas came up with this original cocktail for our winter menu—something to perk you up, mind, body and taste buds!
Glass:
Irish Coffee Mug w/ sugar and chili rim
In Pyrex:
4 oz coldbrew
.75 oz maharaja syrup (find the recipe here)
Heat for 1min in microwave.
1 oz Oro
1 oz roasted jalapeno infusion (recipe below)
Top with whipped cream and cinnamon.
Roasted Jalapeño Infusion:
5 Roasted jalapeños
1 Bottle Montanya Platino Rum (750 ml)
Remove stems from all jalapeños. Remove seeds from four jalapeños. Finely dice in food processor. Add to Platino Rum and infuse for one week. Strain and decant.
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Looking for another way to use your Roasted Jalapeño Infusion? Check out the Sledgehammer, which also includes the ever popular combination of coffee and rum.