Nada Love Song Recipe

Macerate Habanada

Thinly slice half a habanada pepper (remove seeds if desired for even milder flavor). Place slices in a small jar or bowl and add 0.5 oz simple syrup. Gently muddle 2–3 times to release oils and flavor; let sit for 5–10 minutes. This creates a lightly sweet, pepper-infused syrup that imparts floral, fruity pepper notes without heat.

After resting, strain the infused syrup through a fine mesh or coffee filter into a small measuring vessel to remove solids. Reserve the pepper slices for garnish if desired.

Build and Shake

In a cocktail shaker, add 1.5 oz white rum, 0.5 oz Singani 63, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, and the 0.5 oz of habanada-infused simple syrup. Add ice to the shaker (enough to fill it about two-thirds). Seal and shake vigorously for 10–12 seconds until the shaker exterior becomes very cold and the mixture is well-chilled and slightly frothy.

If you prefer the drink clearer and less pulpy, double-strain the contents through a Hawthorne strainer and a fine mesh into a chilled rocks glass over a single large ice cube or into a chilled coupe if served up.

Rim (optional)

If using a rim, moisten the glass edge with lime and dip lightly into a plate with smoked sea salt or Tajín for a subtle smoky-salty contrast. Use a very thin rim to avoid overpowering the cocktail.

Place one large ice cube in the serving glass (or serve up in a coupe). Strain the cocktail onto the ice. Garnish with a pineapple wedge or leaf and a lime wheel. Optionally, thread one of the reserved habanada slices on a skewer and float it on top for aroma and visual interest.

Serve immediately. Encourage the drinker to sniff the pineapple leaf and pepper before sipping to appreciate the fragrant interplay of pineapple, floral habanada notes, and Singani botanicals.