Ingredients required for this cocktail
For 1 glass you need:
- 40ml rum infused with coconut oil
- 20ml Chartreuse yellow
- 20ml red bell pepper syrup
- 40ml fresh pineapple juice
- 1 dropper of Bitters curry
For the coconut oil infused rum, 1L:
- 70cl white rum
- 200gr coconut oil
Heat the jar of coconut oil in a bain-marie to melt. Add the coconut oil to the rum and stir gently. Freeze for 24 hours. Remove the layer of oil that has risen to the surface and filter through a coffee filter. Pour into a bottle and set aside.
For the red bell pepper syrup, 1.5L
- 6 red bell peppers
- 1kg white sugar
Peel and cut the red peppers into large chunks. Filter through a gauze. Add water as required to reach 1L. Heat over high heat with the sugar. When boiling, lower the heat and let simmer for 5min. Strain and refrigerate.
For the fresh pineapple juice, 1L:
- 2 pineapples
Peel and chop the pineapples into large chunks. Strain through a Moulinex. Pour into a bottle and refrigerate.
Serve and enjoy!