Scarlet Fever

Adapted by
April 2013
Yield: 1 serving


Ancho-infused Rum
(Yield: 50 servings)
4 to 5 Ancho chilies
1 bottle Scarlet Ibis rum
Scarlet Fever
(Yield: 1 serving)
1½ ounces El Dorado 5-year rum
½ ounce pineapple juice
½ ounce lime juice
ounce cinnamon syrup


For the Ancho-infused Rum:

Remove stems from chilies, reserving seeds. Break chilies into small pieces and add them, along with the seeds to the rum. Infuse for 2 hours and fine strain.

For the Scarlet Fever:

In a cocktail shaker, combine El Dorado rum, ½ ounce Ancho-infused Rum, pineapple juice, lime juice, and cinnamon syrup. Add ice, shake, and strain into a glass filled with cobble ice.