Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Prepare the rim
On a small plate combine smoked paprika and fine salt. Wipe the rim of a rocks glass with a lime wedge, then dip the rim into the paprika-salt mixture to coat evenly. Set the glass aside.
Muddle jalapeño
In a cocktail shaker add the 2 jalapeño slices and 0.25 oz agave syrup (or simple syrup). Gently muddle 6–8 times to release bright pepper oils and a little heat—avoid pulverizing to keep bitterness down.
Combine spirits and citrus
Add 1.5 oz amaretto, 0.5 oz overproof rum, 0.5 oz fresh lime juice, and 2 dashes orange bitters to the shaker with the muddled jalapeño. Fill the shaker about two-thirds full with ice (roughly 1 cup).
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and well chilled, about a good hard shake to both chill and slightly dilute the drink.
Fine strain
Double-strain the contents into the prepared rocks glass over a large ice cube or fresh ice to remove jalapeño solids and small ice shards. This produces a smoother texture and a clean presentation.
Float (optional safety note)
If you want a stronger aromatic hit and to honor the 'from fire' theme, carefully float an extra 0.25 oz of overproof rum on top by pouring it over the back of a bar spoon. Do not attempt to ignite. If you do not want extra strength, omit this float and add the 0.25 oz to the shaker instead.
Garnish and serve
Garnish with a lime wheel and optional jalapeño wheel on the rim. Serve immediately and advise guests that the cocktail contains overproof rum and a touch of pepper heat.