Chili Chilly Bang Bang

This recipe originally appeared in Maggie Hoffman's The One-Bottle Cocktail.

Ingredients

• 2 ounces light rum
• 1.5 ounces fresh lime juice
• 1 ounce Coco Lopez (blended)
• 1 ounce, 1:1 simple syrup (see notes)
• 3/4 ounce fresh pineapple juice
• 2 tsp fresh ginger, finely grated
• 20 fresh mint leaves
• 1-2 squirts of sriracha
• 1 lime wheel and mint sprig, for garnish

Directions

1. Make your simple syrup: combine equal parts sugar and hot water, shake or stir until sugar dissolves, and put into the refrigerator to cool.
2. Emulsify your Coco Lopez: pour into a bowl with some hot water for a few minutes and use an immersion blender to blend it until smooth.
3. Combine rum, lime juice, Coco Lopez, simple syrup, pineapple juice, ginger, mint, and sriracha in a blender.
4. Add 10 ice cubes and blend about 45 seconds.
5. Pour into a pilsner or pint-sized glass.
6. Garnish with a lime wheel and mint sprig.
7. Enjoy.