Pineapple Ancho Chile Rum Cocktail (AKA The Bad Hombre)
 
 
Ingredients
  • For the Syrup:
  • 1 cup water
  • ¾ cup sugar
  • 2 ounces (about 4 chiles) dried ancho chiles
  • For the Roasted PIneapple Juice:
  • 1 large pineapple, peeled, cored, quartered and sliced
  • Juice of 2 limes (yielding about ½ cup juice)
  • For the cocktail:
  • 1.5 ounces rum
  • 2 ounces pineapple puree
  • 1 ounce chile syrup
Instructions
  1. For the chile syrup:
  2. Place water, sugar, and ancho chiles in a medium saucepan over high heat.
  3. Bring mixture to a boil, remove from heat, and let stand for 1 hour.
  4. Strain through a fine-mesh sieve and store in the refrigerator.
  5. For the pineapple puree:
  6. Preheat oven to 450 degrees F. Roast pineapple 20 minutes, flip and roast another 10 minutes. Remove from the oven and let cool.
  7. Add pineapple slices and lime juice to blender and puree on high for 2 minutes. Transfer to a seal-able container and store in the refrigerator until ready to use.
  8. To make the cocktail:
  9. In a cocktail shaker filled with ice, shake together rum, pineapple puree, and chile syrup. Pour mixture into a tumbler glass and garnish with pineapple leaves.
Recipe by Allons-Eat! at https://www.allonseat.com/pineapple-ancho-chile-rum-cocktail-aka-the-bad-hombre/