Combine all ingredients into a shaker over ice, shake vigorously for 30 seconds. Double strain into a coupe glass, no ice.

Infused Habanero Bourbon

• 2 habanero peppers (jalapeño or Jamaican pepper as substitute) cut in half and deseeded. Please prepare with gloves or thoroughly wash your hands when complete. Avoid touching your face for these peppers linger on your fingertips
• 2-3 cilantro stems
• Bourbon

In an air tight glass jar add 16 oz of Makers Mark 46 Bourbon, peppers, and cilantro stems. Store in a cabinet for heat levels time as follows:

• “mild” heat 4-6 hours
• “medium” heat 6-10
• “bring on the heat” up to, but do not exceed, 24 hours 

Once time is up remove peppers and cilantro from the jar. 

Helpful note: write on jar the time you made and the time you want to remove as a reminder

Helpful note: for mango purée blend sweet mango such as Haitian mango or Carabao mango. If you’re unsure about different mangoes search for soft and bright red or yellow mangos for the sweetest selection. Ceres (the brand name) mango juice is a good substitute if you can not make a purée. Please avoid mango nectar like Goya which is syrupy

All Spice Syrup

• 1 cup water
• 1 cup brown sugar
• 2-3 pieces all spice

Boil water on medium high heat. Once hot add all spice and pour sugar in slowly while stirring until dissolved. Once fully dissolved remove from heat and allow to cool. Transfer to a jar and store in fridge.

Garnish: Garnish with mango slice, dip one end in salt/paprika blend.

Glassware: Coupe Glass