Sweet Heat

2 oz SelvaRey Cacao Rum
3/4 oz Fresh Lemon Juice
3/4 oz Cumin Simple Syrup
1 oz Toasted Walnut Oil
2 pinches Cayenne Pepper OR 3/4 oz Jalapeno-infused Tequila
10 Cacao nibs
To make Cumin Simple Syrup:
Bring 1 cup Sugar, 1 cup Water, and 3 tbsp Ground Cumin to a boil. Let cool.

Combine all ingredients with ice in a cocktail shaker. Shake for 5-10 seconds and double strain through a tea strainer into a chilled coupe glass without ice. Float cacao nibs on top.

Matt Biancaniello
Eat Your Drink