The Heat Ray Cocktail
Says Sunshine. Co's bartender Natasha David about this Campari cocktail: "We wanted this menu to reflect the vibe of Sunshine Co. — youthful, playful and well, sunny. In the spirit, our goal was to create whimsical cocktails. I am always trying to think of new ways to incorporate Campari into cocktails. You don't see a lot of Tiki Campari drinks, so the desire to create this cocktail grew from that. As far as thinking of what to infuse the Campari with — we immediately thought dried ancho chile peppers. Rather than making the drink spicy, ancho chiles just impart a subtle heat — a heat you feel in the finish. Since the drink is sort of tropical, for the lack of a better word, we liked the idea of it being somewhat 'warming' at the same time."
- 1 1/2 Ounce El Dorado 5-Year Rum
- 1/2 Ounce ancho chile-infused Campari
- 1 Ounce fresh pineapple juice
- 1/2 Ounce fresh lime juice
- 1/2 Ounce cinnamon bark syrup
- 1/4 Ounce cane sugar syrup
Add all ingredients to a shaker and shake; strain into a pilsener glass over crushed ice for a slushy "snow cone." Garnish with a pineapple wedge and mint sprig.