Pho­to by Kitchen Konfidence

Kitchen Kon­fi­dence recent­ly post­ed a won­der­ful arti­cle fea­tur­ing my cock­tail El Come­di­ante. Kitchen Kon­fi­dence comes high­ly rec­om­mend­ed. It’s an excel­lent source of inspiration.

This cock­tail is a recipe I cre­at­ed for the Nicaraguan restau­rant La Fin­ca y El Mar. I recent­ly went down to their beau­ti­ful restau­rant and trained their bar staff and cre­at­ed their cock­tail menu. El Come­di­ante has been one of their most pop­u­lar cock­tails to date.

Pho­to by Ran­cho Santana

Recipe

• 2 oz red bell pep­per infused rum
• 1/2 oz gin­ger syrup
• 1/2 fresh lime juice
• 1 oz gin­ger ale
• red wine float
• 1 mint sprig for garnish

Add your rum, gin­ger syrup, lime juice, and ice into a shak­er. Shake and strain into an ice filled high­ball glass. Top with approx­i­mate­ly 1 oz of gin­ger ale and then float a lit­tle red wine on top. Gar­nish with fresh mint for aroma.