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Spice and Ice

Spice and Ice

INGREDIENTS

  • 2 ounces rum
  • 1 lime, freshly squeezed
  • 3/4 ounce Ginger-Habanero Syrup, recipe included
  • 3/4 ounce fresh mango puree
  • Adam’s 7 Spice Blend, recipe included
  • 1 thin slice fresh mango, for garnish (1/3 ounce)

    • Spice and Ice (Mango-Ginger-Habanero Daiquiri)
    1. Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend.
    2. Garnish with fresh mango wedge.

    Ginger-Habanero Syrup:
    1. Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger.
    2. Remove habanero 5 minutes after taking off of heat.
    3. Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks.

    Adam’s 7 Spice Blend:
    1. Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom.
    2. Blend total spice volume with an equal part of superfine bar sugar.
    3. (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)

    Source: Adam Seger, Mixologist, Tanzy, Scottsdale, AZ


    Course Chef Creation, Drinks - Alcoholic
    Seasonal and Family Holidays
    Language English
    Prep Time 10 minutes
    Servings 1

    Ingredients

    • 2 ounces rum
    • 1 ime, freshly squeezed
    • 3/4 ounce Ginger-Habanero Syrup, recipe included
    • 3/4 ounce fresh mango puree
    • Adam’s 7 Spice Blend, recipe included
    • 1 thin slice fresh mango, for garnish (1/3 ounce)

    Instructions

    Spice and Ice (Mango-Ginger-Habanero Daiquiri)

    1. Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend.

    2. Garnish with fresh mango wedge.

    Ginger-Habanero Syrup:

    1. Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger.

    2. Remove habanero 5 minutes after taking off of heat.

    3. Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks.

    Adam’s 7 Spice Blend:

    1. Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom.

    2. Blend total spice volume with an equal part of superfine bar sugar.

    3. (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)

    Recipe Notes

    Source: Adam Seger, Mixologist, Tanzy, Scottsdale, AZ