My goal for this cocktail was to use Original Red Tabasco is something other than a Bloody Mary. Not that there’s anything wrong with that, I just wanted to do something different. Something that could be considered dessert instead of brunch. I realize that sounds strange, but it works in this campari rum cocktail. Trust me.
The idea for this drink started with a dessert I had in Louisiana. It was whipped Mexican chocolate with Original Red Tabasco and crispy chocolate. I don’t remember much about it other than it was delicious, it had a little bit of spice and it was dessert. So, I set out to somewhat recreate it in cocktail form. Starting with a Tabasco porter syrup. Yeah, you want to make it. Now.
Once the syrup was done, I had to come up with a cocktail recipe. And quick, or else the syrup was going to disappear along with a bowl of vanilla ice cream. So, I played around with a variation of the Coffeed Negroni recipe featured in Imbibe Magazine. Demerara rum, Campari, Punt E Mes and coffee liqueur. I traded the coffee liqueur for my Tabasco porter syrup and switched up the ratios of ingredients a little.
It was good. So good in fact I might have made a second one. It was my dessert after all.
- 1 ounce Demerara Rum (I used Skippers)
- 1 ounce Campari
- ¾ ounce Punt E Mes
- ½ ounce Tabasco porter syrup**
- Lemon peel for garnish
- Add all ingredients except peel to a mixing glass and fill with ice.
- Stir and strain into a rocks glass with a large ice cube.
- Garnish with a lemon peel.
- **To make the Tabasco porter syrup:
- Combine a 12 ounce bottle of porter beer, ½ cup brown sugar, ¼ cup cacao nibs and ½ vanilla bean scraped into a medium saucepan over medium high heat. Stir occasionally until the mixture just starts to boil. Reduce heat to low and simmer for 30 to 35 minutes, it should reduce down by almost half. Remove from heat, let cool and strain. Stir in ½ teaspoon Original Red Tabasco. Transfer syrup to a glass bottle and store in the fridge until ready to use.
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Note: This is a sponsored post. All thoughts, opinions, recipe and images are my own.