Directions

• Spicy Sauce
• In a food processor, combine 1 cup fresh raspberries, chili pepper, and 1 heaping tablespoon brown sugar (or to taste).
• Puree and set aside.
• Cream
• In a clean food processor cup, combine whipping cream, dark rum, 1 tablespoon brown sugar, and the seeds of ½ a vanilla bean. Whip until peaks form.
• Walnuts
• Put 1 cup toasted walnuts in a ziplock bag.
• Place the bag on your cutting board and roughly smash them with a can or something. Don’t pulverize—we want chunks.
• Toast in a frying pan on med-high heat for 5-10 minutes, until they become fragrant. Place crumbled walnuts in a mixing bowl and add honey and a pinch of sea salt.
• Mix well.
• Shkiaffinng it Together
• To a large martini glass add 1 tablespoon walnut-honey mixture and press down to settle.
• Then add a layer of fresh raspberries, a tablespoon of the spicy raspberry puree, and a layer of whipped cream.
• Repeat layers until the glass is full and top it off with a sprig of fresh mint.