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Sweet and Spicy Rambutan Cocktail

Shanna
Sweet and Spicy Rambutan Cocktail Serves 2 Prep 5 min plus time to cool the simple syrup
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Servings 2

Ingredients
  

For the Cocktail

  • 12 rambutans peeled and seeds removed
  • 4 jalapeno slices seeds removed if you don’t want super spicy plus extra slices for garnish
  • ½ teaspoon freshly grated ginger
  • 2-3 tablespoon Lime simple syrup**
  • 4 ounces White or Silver Rum
  • 2 ounces Patron Citronage or triple sec
  • 1 cup ice
  • 1 -2 rambutans cut in half for garnish

For the Lime Simple Syrup

  • Lime Simple Syrup
  • 3 large limes
  • 1 cup organic sugar
  • Water

Instructions
 

For the Lime Simple Syrup

  • In a measuring cup juice the two limes and top with water to make a total of 1 cup. Pour into a sauce pan and add the 1 cup of organic sugar. Turn on the heat to medium and stir well until the sugar is dissolved. Bring to a simmer and let sit at a simmer for about 10 minutes to slightly thicken. Cool completely before using. Keep in an airtight jar in refrigerator for up to two weeks

For the Cocktail

  • Fill two rocks glasses with ice.
  • In a shaker glass muddle the jalapeños, ginger and rambutans really well to extract as much juice as possible. Add in ice, rum, citronage and 2 tablespoon simple syrup and shake really well. Strain into the two rocks glasses. Garnish with rambutan and jalapeno slices. Taste and add more lime simple syrup for a sweeter drink if desired.

Notes

If you can't find fresh rambutans you can substitute lychee. If you can't find fresh Lychee you can look for canned in any Asian specialty grocery store.
The simple syrup can be made ahead of time to speed up the making of the cocktail