Miel Picante Punch

Añejo rum, Apple cider, Honey, Lemon juice
6ozAñejo rum
12ozApple cider
2ozLemon juice
3ozHoney (jalapeno-rum infused)
On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish. Garnish: freshly grated cinnamon and a lemon wedge
To make the jalapeno-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeno (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeno chunks before using. Store in a dark, cool place for up to one month.
Cocktail summary
Created byJane Danger
AuthenticityAuthentic recipe
ReferenceImbibe Magazine
Posted byfiveburros on 02/09/2012


Zachary Pearson's picture

Minor curate: removed fresh from notes - Kindred Cocktails always assumes fresh juices and other ingredients.

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