RECIPE COURTESY OF ROBERT BIDIGARE,BAR LEAD AT MAHINA & SUN’S
PHOTOGRAPHY BY DUKE KENNEY
3/4 ounce fresh lime juice
3/4 ounce charred poblano simple syrup
2 ounces Koloa White Rum
15 cilantro leaves Soda water
To make charred poblano simple syrup
Char fresh poblano chili over open flame until blistered. Allow to cool then peel charred skin, remove seeds and ribs. In a medium pot, combine equal parts sugar and water to dissolve sugar. Add charred poblano chili to the pot.
Muddle all ingredients except Koloa White Rum.
Add ice and Koloa White Rum, shake to mix and chill.
Strain through a fine mesh strainer into a Collins glass.
Top off with soda water and garnish with fresh cilantro leaves.