I was introduced to chili-infused rum at The Rhum-Ba restaurant in Nadi, a tourist town in Fiji. I instantly liked it.
We bought a bottle of local white rum when we returned from Singapore, and I made my own concoction at home.
It’s simple: Just pour a finger or two of rum in a glass, and cut up a small red chili and drop it in, along with an ice cube or two. Let sit for at least 5 min. to give the chili seeds a chance to infuse into the rum. The spice will intensify as you sip.