Ingredients
2 Marconi Peppers
1 part sugar
1 part water
3 bay leaves
1 oz. Mezcal
1 oz. pineapple rum
3/4 oz. Pepper/Bayleaf simple syrup
3/4 oz. lemon juice
1/4 c. crumbled, extra-crispy bacon
1 pineapple slice, for garnish
Preparation
Step 1Make the Pepper/Bay Leaf Simple Syrup: Char the skin off peppers using a grill or blowtorch, then let cool overnight in a closed container. The next day, wash off char and throw away stem, saving the seeds.Step 2In a large pot, combine sugar and water. Bring to a boil, stirring continuously until dissolved to create simple syrup. Set aside to cool, about 15 minutes. Step 3Place peppers and bay leaves in a large mason jar. Add simple syrup. Place in fridge to cool for 1 to 2 days, then strain out peppers and bay leaves. Step 4Make the cocktail: Pour Mezcal, pineapple rum, simple syrup and lemon juice into a shaker and shake vigorously. Strain into a glass filled with ice and serve.
