Coco-Loco Pepper Fusion

Name: Coco-Loco Pepper Fusion
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Coco Lopez cream of coconut; 1 oz Jalapeño-infused tequila; 0.5 oz Coconut syrup; 0.5 oz Lime juice; 0.25 oz Agave syrup; 2 dashes Smoked chili bitters; for garnish Toasted coconut flakes; for garnish Jalapeño pepper slice

Exotic coconut cocktail with a spicy jalapeño kick

AI Cocktail Info

Serving 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

20g*

Ingredients

Coco Lopez cream of coconut Jalapeño-infused tequila Coconut syrup Lime juice Agave syrup Smoked chili bitters Toasted coconut flakes Jalapeño pepper slice

AI Request

something unique using only a subset of the following ingredients coco lopez cream of coconut ghost tequila cinnamon orange syrup chocolate vodka vodka absolut vanilla strawberry syrup coconut syrup smoked chili bitters vanilla extract spiced rum liquid smoke bombay sapphire gin cherry bark vanilla bitters cinnamon liqueur mezcal hot sauce coconut milk toasted coconut flakes blanco tequila anejo tequila orange liqueur agave syrup oat milk skrewball peanut butter whiskey jalapeno pepper lemons cointreau gro...

* Estimated by AI. Values may vary.

Method

Instructions

Description: This exotic cocktail brings together the creamy sweetness of coconut with a spicy jalapeño kick, creating a harmonious blend that dances on the palate. Perfect for adventurous spirits seeking a balance of sweet, spicy, and creamy notes. Served in a rocks glass, this drink is as intriguing as it is refreshing. Ingredients: - 1 oz Coco Lopez cream of coconut - 1 oz Jalapeño-infused tequila - 0.5 oz Coconut syrup - 0.5 oz Lime juice - 0.25 oz Agave syrup - 2 dashes Smoked chili bitters - Toasted coconut flakes for garnish - Jalapeño pepper slice for garnish Glass: Rocks Glass Instructions: 1. In a shaker, combine the Coco Lopez cream of coconut, jalapeño-infused tequila, coconut syrup, lime juice, and agave syrup. 2. Add ice to the shaker and shake vigorously until well-chilled. 3. Strain the mixture into a rocks glass over fresh ice. 4. Add two dashes of smoked chili bitters on top. 5. Garnish with toasted coconut flakes and a slice of jalapeño pepper. 6. Serve immediately and enjoy the tropical heat!

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