Spicy spirits are popping up everywhere, from ghost pepper and hot cinnamon infused bourbon to whiskey and tequilas that mix the heat with a little something sweet. If you like some heat in your glass but prefer fresh ingredients, spirits and cocktail educator Willy Shine recommends an unconventional pairing of premium Appleton® Estate V/X rum with a sangrita imbued with the quintessentially Jamaican flavors of Scotch Bonnet peppers and Jamaican jerk. Sangrita is a spicy shot that is traditionally served in Mexico with blanco tequila, however Willy’s Jamaican Jerk Sangrita is made from fresh juices, herbs and spices that give it a distinct island flare. It’s the perfect accompaniment to an ice cold shot of smooth Appleton Estate Jamaica Rum.
The recipe below is courtesy of Appleton Estate, which proudly touts a 265-year-old rum-making legacy in the heart of Jamaica. If you decide to whip up a batch of Jamaican Jerk Sangrita and get your friends or co-workers to take a shot with you, they’d love to see your pics! You can share them with Appleton Estate on Twitter at @AppletonRumUSA.
Jamaican Jerk Sangrita
Created by Willy Shine
· 20 oz. fresh pressed pineapple juice
· 4 oz. fresh pressed orange juice
· 2 oz. POM Wonderful®
· ½ oz. fresh pressed ginger juice
· 1 oz. agave nectar
· ¾ oz. Walkerwood Scotch Bonnet Pepper Sauce®
· ¼ teaspoon ground allspice
· ¼ teaspoon sea salt
· 8 mint sprig leaves
· Appleton® Estate V/X
Juice pineapple and ginger then combine all ingredients in a blender and blend to combine. Pour into container and refrigerate for two hours before serving. One batch of this recipe will give you 27 ounces of Jamaican Jerk Sangrita. Pour 1.5 oz. shot of Appleton Estate V/X and a 1.5 oz. shot of chilled Jamaican Jerk Sangrita. Express the oils of an orange peel over both and dust the top of the Sangrita with fresh nutmeg. Explain to your guest to shoot the rum then the sangrita. Enjoy!
How to Tip: The fresher your ingredients the better the final product. Juice the pineapple and ginger fresh through an extractor. Make sure the mint is fresh and smells like spearmint and also make sure not to use the stems, as they are bitter.