3/4 oz Smith & Cross Rum
1/2 oz Mint Simple Syrup
1/4 oz Angostura Bitters
1 dash Cholula Hot Sauce
Muddle 10-12 mint leaves in a Julep cup. Add rest of ingredients and crushed ice. Stir until the cup is frosted over, and then top with crushed ice. Garnish with mint sprigs and hot pepper rings, and add straws.
For my second drink at No. 9 Park, bartender Ted Kilpatrick bounced a few ideas and the one that appealed to me was a spicy and flavorful Julep that he had made for Noel, one of the regulars. When he made this drink previously, he had included orgeat in the ingredients; however, this time, he decided to leave it out in favor of more overproof spirit. Ted was unsure of the name and mentioned that Julep Agresivo and Julep Peligroso were in the running to warn people of its potency and spice, but he later liked my suggestion of Julep en Fuego.