Spice Me Down

WRITER/RECIPE—Chef Nelson German of MESKI
PHOTOGRAPHY—Eduardo Gonzalez

The name comes straight from the playful Caribbean expression “spice me down,” which is often used to describe being deliciously overwhelmed by bold flavor, warmth, or even attraction—just like this cocktail. It leans into lush Caribbean flavors with a mix of coconut rum, aged rum, and tropical fruit. Soursop purée and pear nectar give it a creamy-tart mouthfeel, with lime juice keeping it bright. What sets it apart is the layered warmth of the spicy Guajillo Chile Agave Syrup, cinnamon, and nutmeg—a nod to bold, spiced Caribbean flavors. Garnished with pineapple fronds and a brandied or Amarena cherry, it’s a playful, aromatic, and unmistakably tropical.

Chef’s Note: If fresh soursop isn’t available, look for frozen soursop pulp in Latin American, Caribbean, or Asian grocery stores—it’s often labeled guanábana. Choose unsweetened pulp when possible. To make the purée, thaw the pulp and blend undil smooth, aiming for a thick, pourable consistency similar to mango nectar. Add a small splash of water or coconut water only if needed to loosen the texture. Strain for a finer result, if desired. Avoid pre-sweetened versions, which may affect the drink’s balance. Store any extra purée in the refrigerator for up to 3 days or freeze in portions.

Spice Me Down

Glassware: Collins
Ice: 1 cup cubed (for shaking), 1 cup cubed (for serving)

Ingredients:

• 1 ounce RumHaven coconut rum

• 1 ounce blended aged rum (such as Planteray Barbados 5 Year or Diplomático Mantuano)

• 1 ounce pear nectar

• ¾ ounce fresh lime juice

• ½ ounce soursop purée plus ¼ ounce water, mixed well (see note)

• ½ ounce Alma Tepec Chile Pasilla liqueur

• 1⁄8 ounce Guajillo Chile Agave Syrup

• Pinch of ground cinnamon

• Pinch of ground nutmeg

• 2 pineapple fronds, for garnish

• 1 Amarena or brandied cherry, for garnish

• 1 orchid flower, for garnish (optional)

Preparation:

1. In a cocktail shaker, combine both rums, the pear nectar, lime juice, prepared soursop purée, Ala Tepec liqueur, Guajillo Chile Agave Syrup, cinnamon, and nutmeg with cubed ice.

2. Shake vigorously for 10 to 15 seconds, until the shaker is frosted on the outside and the drink is well chilled.

3. Strain into a Collins glass filled with fresh cubed ice. Garnish with pineapple fronds, an Amarena or brandied cherry speared on a bamboo pick, and an orchid flower if desired. Serve immediately.

Spirit-Free Spice Me Down:

1. Pre-chill the shaker and glass to minimize dilution. Replace the coconut rum with ½ ounce sweetened coconut cream; replace the blended aged rum with 1 ½ ounces Abstinence Cape Spice. Replace the Alma Tepec with ¼ ounce additional Guajuillo Chile Agave Syrup.

2. Combine with all other ingredients as directed in the main recipe.

3. Shake gently for 8 to 10 seconds to combine, then strain into the chilled glass filled with fresh ice. Garnish as above and serve immediately.

Guajillo Chile Agave Syrup
Makes 1 cup

Ingredients:

• ½ cup agave nectar

• ½ cup water

• 1 dried guajillo chile, stemmed and seeded

Preparation:

1. Tear the guajillo chile into smaller pieces to increase surface area. In a small saucepan set over low heat, combine the agave nectar, water, and chile. Stir to combine, then cook, stirring often, until aromatic, about 5 minutes.

2. Remove from the heat and cool slightly, 10 to 15 minutes. Strain through a fine-mesh sieve into a clean container, discarding the solids.

3. Store in an airtight container in the refrigerator for up to 1 week.

Reprinted with permission from Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora. Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

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