Don’t worry if after you order one, the bartender walks over to what looks like a large pickle jar at the end of his bar. He will then gently extract the precious hell broth with a ladle, shake it with ice and pour into a martini glass and serve. Lean over and drink in the aroma before taking a sip.
The piquant mixture of three different types of rum, Serrano chilies, crushed peppermint, cinnamon and pineapple will warm your belly.
A caution: the pineapple garnish is edible but likely to send you spinning. Another side effect from drinking a Pino Diablo is potpourri breath, which makes it a choice selection if you’re on a heavenly date with a sexy devil.
Mr. Pyles was kind enough to share the recipe. Jot it down and keep it in your copy of the The Anarchist’s Cookbook. Then you’ll know where to find it when it’s time to whip up a monster batch for your next blowout … and please, proceed with caution. Pino Diablo’s and cars are best when used separately.
Pino Diablo Recipe
2 cups Meyer’s dark rum
1 cup light rum
1 cup coconut-flavored rum
1 vanilla bean split in half lengthwise
1 ripe pineapple, peeled, cored and cut into 1-inch dices
½ cup brown sugar
2 Serrano chilies, halved lengthwise (keep the seeds)
2 cinnamon sticks
½ cup crushed peppermint
Place all the ingredients in a large glass jar with a tight fitting lid. Place in warm water bath and bring the rum to 100 degrees F to begin the fermentation process. Let cool, keeping the jar covered and let stand at room temperature for at least 48 hours.