As far as Summers go, this was one of the best in recent memory. My first trip to Tales of the Cocktail, a new puppy, and all around nice, scorching hot weather made this season a tough act for Fall to follow. But alas, we have arrived at Summer's twilight here in New York: the dried leaves on the ground have become more prevalent and noticeable; the afternoon highs struggle to hit the low 80s; the sun ends its shift before you're ready to pack up the rooftop party; the evening winds foreshadow the change that's afoot; and of course, signs for back to school sales abound.
But before we part ways, one last parting shot to remind you why Summer drinking is the shiznit--so of course it has to be an awesome, blended, ice-cold, brain-freeze yo' mothafuckin' ass (you gotta say it like Samuel Jackson) and scorch yo' mothafuckin' tongue concoction! Behold the Torch'n Scorch.
2 oz. light rum
1 oz. cream of coconut
1/2 oz. fresh lime juice
1/2 oz. honey
1/2 tsp chipotle pepper sauce (see below for description)
10 basil leaves
2 sprigs cilantro (leaves removed from stem)
1 cup crushed ice
cherry pepper for garnish
Glass: margarita glass aka coupette
Place everything in a blender and process on high until smooth. Pour into a margarita glass and garnish with a cherry pepper. For the chipotle sauce, simply blend the entire contents of a can of Chipotles in Adobo Sauce until well pureed and smooth.
This is a drink that can easily be altered to suit various individual tastes. If you like more tartness, simply increase the lime juice. Sweeter? Increase the cream of coconut and/or honey. Have a higher heat tolerance? Go ahead and add another dollop of smoky chipotle sauce. Hell, if you like flavored rums you can even sub that in for the standard rum if you like.
Here's to going out with a bang. Cheers!
*Got a cocktail question? Hit me on twitter @paystyle, email me at payman(at)lifesacocktail(dot)com, or simply drop me a comment below.