Chili Chilly Bang Bang
An ounce of Angostura, cream of coconut, and mint. Loud, and it works.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Angostura 5-Year rum | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Angostura bitters | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Ginger Syrup | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Coco López cream of coconut | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh lime juice | 1½ oz45 ml¾ oz20 ml1 ⅛ oz35 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| pineapple juice | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Handful of fresh mint | to taste |
| sriracha | 2-second squirt |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
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Preparations
Place 1 cup water and 1 cup sugar in a saucepan and bring the mixture to a boil, stirring to dissolve the sugar. Add a peeled 1-inch piece of fresh ginger, remove the pan from heat, and let the syrup cool completely. Strain before using or storing.
Method
- Add everything to a blender, add 10 oz. crushed ice, and puree on high until smooth.
- Pour the cocktail into the tiki mug.
Mixology by Whiphttps://mixologybywhip.com/recipes/chili-chilly-bang-bang
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