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1
For the vato loco: Rim an old-fashioned glass with chile piquin or pico piquin.
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2
Then fill the glass with ice.
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3
Add the Pineapple-Habanero Puree, Arbol-Chipotle Syrup, Ancho Tequila, lime juice and hot sauce to a cocktail shaker.
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4
Shake and strain over the ice in the glass.
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5
For the garnish: Fill the jalapeno with sweetened milk.
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6
Float high proof rum on top and light on fire.
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7
Place a skewer through the jalapeno to steady it over the cocktail.
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8
Serve with a tequila glass on side to set the jalapeno in when done.
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9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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11
Place the paprika, habanero, Serrano and pineapple in a blender and blend until smooth.
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12
Place the chiles in the bottle of tequila and infuse the tequila with the chiles for 1 hour, shaking occasionally.
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13
In a saucepan, combine 4 cups water, the sugar, ground pepper, arbol chiles, chipotle chiles and cinnamon and simmer for 30 minutes.
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14
Remove the cinnamon and cool.
