I blended white and red rums aged with hot pepper and spices. I originally meant this cocktail for marinating roasts, B-B-Q and ox tails. Also, for adding to slow-cooked red beans, curry duck sauce, B-B-Q sauce, ceviche, lobster bisque. Even, adding as the rum in a rum and raisin ice-cream mixture before churning. However, the customers insisted: you have to add to fresh fruit and vegetable juices – orange, grapefruit, pineapple, tomato, watermelon, giant granadilla, soursop and peanut punches.
I agreed, and added my own: try Spicy Bloody Mary, Fiery Rum Alexander, Fiery Rum Punch. Must be SHAKEN WELL before use.