Mango-Chile Sunrise

• 1/2 cup sugar
• 3 red Thai bird or Fresno chile peppers, roughly chopped, plus halved chiles for garnish
• 1 cup white rum
• 1 cup mango nectar, chilled
• 1/4 cup yuzu juice, chilled
• 1/2 teaspoon grenadine
• Seltzer, for serving

1. Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan.
2. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved.
3. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
4. Combine the rum, mango nectar and yuzu juice in a pitcher.
5. Strain the chile syrup into the pitcher; stir until incorporated.
6. Divide among ice-filled glasses.
7. Add a few drops of grenadine to each drink and top with a splash of seltzer.
8. Garnish with a halved chile.
9. Photograph by Ryan Liebe

sugar, red thai bird, white rum, mango, yuzu juice, grenadine, seltzer

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mango-chile-sunrise.html (may not work)