Devil's Dance

Thai Chile–Infused Rum, Passionfruit Liqueur, Lime, Vanilla, Ginger Beer

Bartender Natalie Bigler of Dark Sister | Las Vegas, NV

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Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Thai Chile–Infused Rum:
Yield: 1 liter
1 liter silver rum
8 Thai chiles, stemmed

To Assemble and Serve:
Yield: 1 cocktail
15 grams Chinola passionfruit liqueur
15 grams lime juice
15 grams vanilla syrup
Ginger beer
2 Thai chiles

METHOD

For the Thai Chili–Infused Rum:
In a nonreactive container, combine rum and chiles. Seal and let steep 72 hours at room temperature. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, combine liqueur, lime juice, vanilla syrup, and 45 grams Thai Chile-Infused Rum. Shake and strain into a skull glass with pebble ice. Top with ginger beer. Garnish with chiles.

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