Ingredient ! FOR THE SIMPLE SYRUP. 2 Marconi Peppers. 1 part sugar. 1 part water. 3 bay leaves. FOR THE COCKTAIL. 1 ounce Mezcal. 1 ounce pineapple rum. three by four ounce Pepper or Bayleaf simple syrup. three by four ounce lemon juice. FOR GARNISH. one by four crumbled, extra-crispy bacon. 1 pineapple slice, for garnish.
Preparation ! Make the Pepper or Bay Leaf Simple Syrup Char the skin off peppers using a grill or blowtorch, then let cool overnight in a closed container. The next day, wash off char and throw away stem, saving the seeds. In a large pot, combine sugar and water. Bring to a boil, stirring continuously until dissolved to create simple syrup. Set aside to cool, about 15 minutes. Place peppers and bay leaves in a large mason jar. Add simple syrup. Place in fridge to cool for 1 to 2 days, then strain out peppers and bay leaves. Make the cocktail Pour Mezcal, pineapple rum, simple syrup and lemon juice into a shaker and shake vigorously. Strain into a glass filled with ice and serve.