SCOTCH BONNET DAIQUIRI

A fiery Caribbean daiquiri made with Kromanti Plantain Rum, fresh lime juice and Scotch bonnet syrup. Subtly sweet, sour and spicy, this Plantain Rum cocktail brings together the rich flavour of ripe plantain with bright citrus and the unmistakable heat of Scotch bonnet.

INGREDIENTS
  • 50ml Kromanti Plantain Rum
  • 25ml fresh lime juice
  • 15ml Scotch bonnet syrup
  • Plantain chip to garnish
METHOD
  1. Add the Kromanti Plantain Rum, fresh lime juice and Scotch bonnet syrup to a cocktail shaker.
  2. Fill the shaker with ice and shake well until thoroughly chilled.
  3. Double strain into a chilled coupe or cocktail glass.
  4. Serve straight up.

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.