MANGO HEAT

A tropical rum cocktail with a kick of hot pepper. Mango Heat combines Kromanti Plantain Rum with sweet mango juice, fresh lime and homemade Scotch bonnet syrup for a cocktail that is fruity, fresh and seriously spicy.

The rich, caramelised flavour of plantain rum works beautifully with thick mango juice (home-made is even better!), while lime cuts through the sweetness and Scotch bonnet brings the heat. Served over ice and finished with a plantain chip, this is a Caribbean cocktail made for sipping.

INGREDIENTS
  • 50ml Kromanti Plantain Rum
  • 40ml mango juice
  • 25ml fresh lime juice
  • 15ml Scotch bonnet syrup 
  • Ice
  • Plantain chip, to garnish
METHOD
  1. Add the Plantain Rum, mango juice, fresh lime juice and Scotch bonnet syrup to a cocktail shaker.
  2. Fill the shaker with ice and shake vigorously for 20 seconds
  3. Strain into a tumbler filled with fresh ice.
  4. Garnish with a plantain chip and serve.

MAKING SCOTCH BONNET SYRUP

Make your own spicy Scotch bonnet syrup for cocktails by combining equal parts sugar and water with fresh Scotch bonnet peppers.

YOU'LL NEED:
  • 100g caster sugar (or Demarara for a dark sugar flavour)
  • 100ml water
  • 1/2-1 Scotch bonnet , sliced. Include the seeds for extra heat
METHOD:
  1. Add the sugar, water and sliced Scotch bonnets to a small saucepan.
  2. Warm gently, stirring until the sugar has completely dissolved.
  3. Boil down for 2 minutes, then remove from the heat.
  4. Leave to cool and infuse for 15–20 minutes.
  5. Store the syrup in a clean, sealed bottle in the fridge.