This drink is a contradiction in a glass. Sweet mango. Spicy jalapeño. Enough rum to make you think this is a reasonable combination. It's a tropical vacation that slaps you in the mouth halfway through. The first sip is "oh this is refreshing," and the second sip is "wait why is my tongue tingling," and by the third sip you don't care anymore because the rum has entered the chat.
Is this a traditional mojito? Absolutely not. Does it have mint? No. Does it need a pretentious name at a rooftop bar to justify a $19 price tag? Probably. Are you going to make it at home for like $3? Yes. That's why we're here.
Prep: 5 minCook: It's a drink. Come on.Makes: 1 drink (make more)Difficulty: Easier than pronouncing "jalapeño" correctly
Yes, that's a jalapeño floating in your cocktail. No, it's not a mistake. Yes, you're going to love it anyway.
Ingredients
Instructions
Start the jalapeño infusion. Pour a splash of rum into a ramekin or small bowl—just enough to cover the bottom. Cut a small piece of jalapeño (a few thin slices or a small chunk) and drop it in. Now muddle it. Smash it around with a muddler, the back of a spoon, or whatever blunt object is within reach. You're trying to release the oils and heat into the rum. The longer you muddle, the spicier it gets. This is your heat control. Use it wisely.
Build the drink. Fill a glass with ice. Pour in the jalapeño-infused rum, including the jalapeño bits if you're brave, or strain them out if you're not. Add the rest of the rum.
Add the other stuff. Pour in the simple syrup and the lime juice. Give it a little stir to combine.
Top with mango juice. Fill the rest of the glass with mango juice. How much depends on how big your glass is and how strong you want the drink. More mango = more tropical, less boozy. Less mango = more "I have regrets tomorrow." Your call.
Garnish and pretend you're fancy. Cut a thin slice of jalapeño and drop it in the drink or perch it on the rim. This serves no functional purpose other than letting people know what they're about to experience. It's a warning label disguised as a garnish.
Drink it. Preferably outside. Preferably when it's hot. Preferably when you don't have anywhere important to be for the next few hours.
Variations for Masochists
Want more heat? Muddle a habanero instead of a jalapeño. This is not a recommendation. This is a warning. Habaneros are exponentially hotter and will turn this refreshing tropical beverage into a test of your pain tolerance. Don't say I didn't warn you. If you do this and regret it, that's between you and whatever deity you pray to.
Want less heat? Use less jalapeño, or muddle for less time, or remove the seeds before muddling (the seeds and white membrane are where most of the heat lives). You can also strain the rum so no pepper bits make it into the final drink.
Want no heat? Then why are you making this drink? Just make a regular mango mojito and stop wasting everyone's time.
Notes
On the mango juice: Goya, Jumex, whatever your grocery store has. Look in the international aisle or the juice aisle. It's usually in a can or a carton. Do not attempt to make mango juice from scratch unless you want to spend 45 minutes wrestling with a slippery fruit and end up with three tablespoons of liquid and mango fiber in your teeth.
On the heat level: The spice builds. The first sip might seem mild. Give it a minute. If you went too hard on the jalapeño, the mango and simple syrup can help balance it. If you went too hard on the habanero, milk might help. Thoughts and prayers.
Batch it: Making these for a group? Multiply everything, muddle a bigger batch of jalapeño rum, and mix it all in a pitcher. Just keep in mind the heat will intensify as it sits, so maybe start lighter than you think.
Stuff You'll Need
A glass. A ramekin or small bowl for muddling. Something to muddle with (a muddler, a wooden spoon, a pestle, your frustrations). A knife for the jalapeño. A jigger if you measure things, or just eyeball it like a normal person. Ice. The willingness to set your mouth on fire in the name of a good cocktail.
