Recipe by Ian James Osillo    
Head Bartender, The Exit
What is the inspiration for the drink? Our day to day trials
Tasting notes: Savory
Glass used: Cocktail
Garnish: Salt and Pepper, Islay Spray


Ian James Osillo

How to create the drink 
45 ml Bacardi 8
22.5 ml Fresh Lime Juice
22.5 ml Chili Brown Sugar Syrup (1 cup water: 1 cup brown sugar: 4 pieces red chili)
1 Barspoon Raspberry Preserves
Salt and Pepper for riming
Islay Scotch Spray


  1. Put all the ingredients in a cocktail shaker
  2. Add ice and shake until the cocktail is cold enough or until you can break the ice.
  3. Double strain into a chilled cocktail coupe rimmed with salt and pepper.
  4. Finish with a spray of Islay Scotch and serve.
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