From Alain Laurent, chef of Jacala Beach Restaurant on Meads Bay, Anguilla BWI. Alain and his partner Jacques Borderon appreciate patrons who are serious eaters. We qualify.
I adore the spicy rum at Jacala so much that I tried to make it at home without much success. When I confessed my failures to Alain, he gave me this recipe which I cherish. We will always cherish too our memories of Jacala and are happy to see that Jacala has reopened after the hurricanes of 2017.
1 liter of water
1 kilogram of sugar
1 whole vanilla bean
juice of 2 lemons
2 whole lemons, sliced
2 local hot peppers, each cut into 4 pieces
1 liter white agricole rum
Mix water, sugar, vanilla bean, lemon juice, and lemon slices. Bring to a boil. Add the peppers. Allow to cool to a warm temperature. Add the rum. Keep in the fridge for a couple hours and it will be ready to drink.