This rum cocktail combines spicy Thai chiles and cooling coconut milk.
- 1 Thai chile pepper
- 3/4 oz Grand Marnier
- 2 oz Banks 5-Island rum
- 3/4 oz Fresh lime juice
- 3/4 oz Fresh pineapple juice
- 1/2 oz Thai coconut milk
- Garnish: 1 Pineapple leaf and Thai chile pepper
In a shaker, muddle the Thai chile pepper and Grand Marnier.
Add the remaining ingredients and fill with ice.
Shake, and strain into a tiki mug filled with fresh ice.
Garnish with a pineapple leaf and another Thai chile pepper.