Mango-Chile Sunrise

1. 1

   Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan.

2. 2

   Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved.

3. 3

   Transfer to a small bowl and refrigerate until cold, at least 1 hour.

4. 4

   Combine the rum, mango nectar and yuzu juice in a pitcher.

5. 5

   Strain the chile syrup into the pitcher; stir until incorporated.

6. 6

   Divide among ice-filled glasses.

7. 7

   Add a few drops of grenadine to each drink and top with a splash of seltzer.

8. 8

   Garnish with a halved chile.

9. 9

   Photograph by Ryan Liebe

* Per serving · 4 servings · Values may vary.

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