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Spicy Spirit
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Submitted on: October 21, 2025
I used to love spicy food. On weekends with my dad, he would whip up some tasty dishes chock full of chili pepper that I would gobble down with delight. Red Hots, Atomic Fire Balls, and Hot Tamale candies were some of my favorite candies. Fast forward to 2016. I was making Thai Chili Chicken, a recipe I had cooked up numerous times without issue. As I cleaned and de-seeded the Thai Chilis, my hands began to get tingly and red. I figured the capsaicin was just particularly strong in the chilis so...
Ingredients
- 2 ozReif Tropical Rum
- 3 dash(es)BG Reynolds Xtabay Bitters
- .5 ozLiquid Alchemist Falernum
- .75 ozBlood Orange Juice
- .5 ozLime Juice
- .25 ozAncho Reyes Original
Instructions
Garnish
Build
Glass
Dehydrated Fruit
Shake & Strain
Tiki Mug
Add ingredients to cocktail shaker with ice. Shake 20 seconds. Strain into tiki glass with pebble ice. Top with more ice and garnish.
Editor's Note
Tropical rum meets the smoky heat of ancho chili in this balanced tiki riff. Blood orange adds a vibrant, seasonal acidity that cuts through the rich falernum.
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