Mango-Chile Sunrise

  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
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  • 1/2 cup sugar
  • 3 red Thai bird or Fresno chile peppers, roughly chopped, plus halved chiles for garnish
  • 1 cup white rum
  • 1 cup mango nectar, chilled
  • 1/4 cup yuzu juice, chilled
  • 1/2 teaspoon grenadine
  • Seltzer, for serving


Step 1

Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.

Step 2

Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.

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