INGREDIENTS

Deadhead Rum 2 oz
*Fresh chili lime juice 1 oz
**Chipotle pineapple-cinnamon simple syrup 1 oz
Galliano liqueur .5 oz

GARNISH

With cinnamon stick and pineapple leaves

METHOD

Shake and strain into cocktail glass.
(optional) Smoke cocktail glass with cinnamon smoke.

*Infuse lime juice with Pink House Alchemy’s Mexican Chile syrup.

**Chipotle Pineapple-Cinnamon Simple Syrup recipe: Core 1 pineapple. Dice 2 oz of fresh pineapple and cover with 1 ounce of Turbinado sugar and let soak for 1 hour. Bring saucepan (w/2 oz of water) to simmer. Add solution along with another .5 cup of sugar, 6 cinnamon sticks and 2 chipotle peppers. Simmer for 1 hour. Let cool before bottling.