Go Back

Spicy Spring Smash

Daniel Hunter-Holly
“The Spicy Spring Smash is easy to make, and the best part is that it is extremely flexible; you can use a variety of seasonal fruit, such as strawberries, pineapple, mangoes, or even passion fruit. Even the base spirit can be swapped! “Great cocktails celebrate craftsmanship, from the extraordinary amount of care that goes into growing the ingredients for different liqueurs to the history and tradition of the distillation process, to the alchemy of combining the ingredients in just the right way.”
Course Drinks
Servings 1

Ingredients
  

  • 2 thin slices fresh ginger, ⅛-inch thick
  • 2–3 strawberries, quartered
  • 1 teaspoon (5 grams) extra fine granulated sugar
  • ounces (44 milliliters) white rum
  • ½ ounce (14.7 milliliters) Ancho Reyes Verde Chile Poblano Liqueur*
  • ½ ounce (14.7 milliliters) triple sec like Grand Marnier
  • ¾ ounce (22.2 milliliters) fresh lime juice
  • Sprig of basil or mint, for garnish

Instructions
 

  • Muddle the ginger, strawberries and sugar in a mixing glass.
  • Add the rum, liqueurs and juice and shake with crushed ice.
  • Pour into a rocks glass without straining and add the garnish.
  • *Ancho Reyes Verde is the primary ingredient that makes the drink spicy. You can substitute by adding a slice of jalapeño to the rum and letting it infuse for a few minutes before straining and continuing with the recipe. Just be aware that fresh chiles can be inconsistently spicy.
Keyword cocktail