Get your tastebuds rockin' with Simon Ho's sweet and spicy take on a poolside classic—one of Steven's favourites!

1 1/2 oz. rum
1 oz. crème de cacao
1/2 oz. coconut milk
1/2 oz. pineapple juice
1 hot pepper (or 2...)
ice

  1. Pour all ingredients into a shaker. Score hot peppers so that they stay intact, but the seeds and membrane are slightly exposed. Drop peppers into shaker glass.
  2. Top with ice; shake. Double-strain cocktail into a glass and enjoy. Cheers!

Simon Ho makes drinks for a living at The Drake Hotel in Toronto.