Sol Ardiente

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Crushed red peppercorns
• ABV: 9%

Ingredients

• Pink peppercorns — 1 spoon
• Bacardi Carta Blanca light rum — 2 oz (60 ml)
• Pineapple juice (fresh pressed) — 1 oz (30 ml)
• Lime juice (freshly squeezed) — 1 oz (30 ml)
• Sugar syrup — ½ oz (15 ml)
• Thomas Henry Soda Water — Top up with

How to make it

1. MUDDLE peppercorns in base of shaker.
2. Add next four ingredients, SHAKE with ice and fine strain into chilled glass.
3. TOP with splash soda.
4. Add a splash of soda.

A refreshing cocktail with pepper and pineapple.

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