Vato Loco (The Hottest Drink on Earth)

Recipe courtesy Tippling Bros, Paul Tanguay and Tad Carducci, Mercadito Midtown, Miami
Show: Heat Seekers Episode: Miami
TOTAL TIME: 1 hr 30 min
Prep: --
Inactive Prep: 1 hr
Cook: 30 min
 
YIELD: 1 cocktail
LEVEL: Difficult

ingredients

VATO LOCO:
  • Chile piquin or pico piquin powder
  • Ice, for serving
  • 2 ounces Pineapple-Habanero Puree, recipe follows
  • 2 ounces Arbol-Chipotle Syrup, recipe follows
  • 2 ounces Ancho Tequila, recipe follows
  • 1/2 ounce lime juice
  • 4 dashes hot sauce, such as Tabasco
    JALAPENO GARNISH:
    • 1 large jalapeno, hollowed out
    • Sweetened milk
    PINEAPPLE-HABANERO PUREE:
    • 1 teaspoon paprika
    • 1 habanero pepper
    • 1 serrano pepper
    • 1 pineapple, peeled and cut into cubes
    ARBOL-CHIPOTLE SYRUP:
    • 4 cups white sugar
    • 1 tablespoon freshly ground black pepper
    • 8 arbol chiles
    ANCHO TEQUILA:
    • 3 ancho chiles
    • 1 bottle blanco tequila
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    Directions

    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, lime 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 high proof 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.
    Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.
    In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes. Remove the cinnamon and cool.
    Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.

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