- 2 oz. Spiced Rum
- 1 oz. Habenero Syrup
- 3/4 oz. Pineapple Juice
- 1/2 oz. Fresh Lemon Juice
- 2 dashes Dr. I.J. Douglass’s Oaxacan Mole Bitters
- 2 Cocktail Cherries
- Combine all ingredients in a shaker.
- Shake with ice.
- Strain into a chilled coupe or cocktail glass.
- Garnish with cocktail cherries.
- In a pot combine 1 cup of sugar, 1 cup of water, and 2 habenero peppers (sliced, carefully). Bring to a boil, stir to dissolve sugar, let cool, and strain. Keep refrigerated.