Mac is back with his summer rum cocktails.  This was the perfect pond-side cocktail after our long bike ride. It’s a tiny bit spicy, a tiny bit sweet with a kick of lime and an addictive edge from the Tajin rimmed glass.

Makes (1) cocktail:


  • 2 T Tajin
  • Wedge of lime
  • Ice cubes
  • 1-1/2 oz good dark rum 
  • 1 tsp jalapeno simple syrup (recipe below)
  • 1 tsp lime juice
  • 3 oz pineapple juice
  • 3 oz club soda
  • slice of lime

Rub the edge of your glass with wedge of lime.  On a small plate, sprinkle Tajin. Rim glass all the way aroundby dipping edge evenly in the Tajin.  Carefully add 4-5 ice cubes, rum, jalapeno simple syrup, lime juice, pineapple juice and club soda. Stir and garnish with lime slice.



  • 1 C organic white sugar
  • 1 C water
  • 2 organic jalapeños, sliced into rounds

In a small saucepan over medium high heat, add sugar and water. Bring to a boil and add jalapeno slices. Reduce heat to low and simmer for about 10 minutes. Remove from heat and strain liquid into a glass jar. Reserve jalapeno slices for other uses – possibly a garnish for your cocktail.  Store in refrigerator for up to 4 weeks.


  • For a richer flavored jalapeno simple syrup, use turbinado sugar in place of white sugar.  OR use half white and half turbinado. It will be dark in color, which is a nice compliment to the dark rum.
  • Dipping a slice of fresh pineapple in Tajin as an additional garnish would be delicious and pretty.