For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila
juice and hot sauce to a cocktail shaker. Shake and strain
over the ice in the glass.
For the garnish
: Fill the jalapeno
with sweetened milk. Float
rum on top and light on fire. Place a skewer
through the jalapeno to steady it over the cocktail
. Serve with a tequila glass on side to set the jalapeno in when done.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.