Signature
Matthew Kelly / Supercall

Rum • Spicy
Voodoo Death Spell

This fiery hot tiki-inspired libation features Torchbearer Sauces’ The Rapture 2.0, a hot sauce made with the Trinidadian scorpion pepper. If you’re unfamiliar with this lethal pepper, its tip resembles a scorpion’s stinger (hence the name) and it clocks in at 1.2 million Scoville heat units—that’s about 600 times hotter than a jalapeño. According to Torchbearer Sauces, each bottle of their Rapture hot sauce contains the equivalent of 16 whole scorpion peppers. The only thing that lies between you and the flaming hot wrath of the pepper is a touch of citrus, a pour of rum and creamy carrot juice.

The Essentials

dark rum
Orange-Carrot Juice
The Rapture 2.0
Shaker
Strainer
The Details
Contributed by

Ingredients

2 oz dark rum
0.75 oz lime juice
0.5 oz Demerara Syrup
2 oz Orange-Carrot Juice
2 Bar Spoons The Rapture 2.0
Fresh mint, for garnish

Method

  • Add the rum, lime juice, demerara syrup, carrot juice and hot sauce to a shaker tin with ice. Shake.
  • Using a Hawthorne strainer, strain into a rocks glass with fresh ice.
  • Garnish with a bouquet of fresh mint.
intermediate
Strength:
Demerara Syrup
Custom Ingredient

Ingredients

1 Cup Demerara Sugar
1 Cup Water

Method

  • Combine the water and demerara sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, about 2 minutes. Immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (something clear to show off your nice golden syrup) and store in the refrigerator for up to one month.