- ½ a nectarine, sliced
- pinch of sea salt
- 2 oz aged rum
- 1 oz fresh lime juice
- ¾ oz chile-honey syrup
Gently muddle the nectarine slices in a shaker tin, then add a pinch of salt along with all the liquid ingredients. Add ice cubes and shake until chilled, then pour the liquid and cubes, unstrained, into a glass and garnish with a nectarine slice and serrano chile wheel.
Slice 1 serrano chile into ¼-inch segments. Combine 1 cup of honey and 1 cup of water in a pan. Heat to a simmer, add the chile slices, then remove from the heat and cool. After 30 minutes, strain out the chile segments (Genevieve note: or don’t!). Makes enough for about a dozen cocktails.
UPDATE: This finally happened, on Sunday night, and it was delicious! I need to get some rum that isn’t Bacardi left by someone at our house after a rager, but even with the standard booze it’s a delicious drink. Spicy and sweet and tart and eminently quaffable.