This is the second of three recipes we came up with for our pre-Gaspirilla event at Datz Restaurant in Tampa in 2013 — the other two drinks were the Fat Cat Pineapple-Habanero Cocktail and Fat Cat Habanero Rum Punch. We’ll be honest: This one came out to be the strongest (booze-wise) and spiciest (habanero-wise) of the bunch. We didn’t mind that and enjoyed the twist on this commonly beach-inspired cocktail (at least in Florida), but a few people at the event were taken aback by those elements of it. So if you’re looking for it to be a bit sweeter or less spicy, double the grenadine, keep the sauce level at 1/4 tablespoon and thin out the drink with a bit more ice than you expect to use.
Here’s what we did:
1 oz. spiced rum
1 oz. dark rum
3/4 oz creme de banana
3/4 oz Chambord or raspberry liqueur
1/2 oz grenadine
3/4 oz. lime juice
1/4-1/2 tbsp Fat Cat Mexican-Style Habanero sauce (depending on heat level)
Mix all ingredients well in a shaker with ice and then pour into an ice-filled Collins glass. Garnish with a lime wedge if desired.