Vato Loco (The Hottest Drink on Earth) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
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 |
1 large jalapeno, hollowed out |
sweetened milk |
high proof rum |
1 teaspoon paprika |
1 habanero pepper |
1 serrano pepper |
1 pineapple, peeled and cut into cubes |
3 ancho chiles |
1 bottle blanco tequila |
4 cups white sugar |
1 tablespoon freshly ground black pepper |
8 arbol chiles |
2 chipotles chiles, broken in half |
1 cinnamon stick |
Directions:
1. Jalapeno Garnish:
2. For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin. Then fill the glass with ice.
3. 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.
4. 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.
5. 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.
6. Pineapple-Habanero Puree:
7. Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.
8. Ancho Tequila:
9. Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.
10. Arbol-Chipotle Syrup:
11. 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.
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