The Little Market in Chicago has gathered quite a following with this namesake drink. “Its complexity comes from the use of chile guajillo, which imparts a spicy fruitiness and some heat to the cocktail,” mixologist Paul Tanguay says.
To make the syrup:
Bring simple syrup to medium heat. Break up chiles and add to heated syrup. Simmer for ten minutes, check heat level and let simmer for another ten minutes if needed. When desired heat level is achieved, strain and refrigerate. Yields 1 quart.
To make the cocktail:
In tin, muddle pineapple. Add remaining ingredients. Shake over ice. Add pico piquin (spicy seasoning) to rim of glass, if desired. This recipe’s amount can be increased to yield more portions.