Make a hot steam infusion of the Grand Marnier, tonga juice and the jalapeño pepper juice and allow to infuse for 20 minutes.
Allow to cool and place with the other ingredients in a shaker and shake with ice.
Double strain into a chilled Martini glass. Serve on a bed of crushed ice and garnish with the smoked thyme.
Recipe courtesy of: Edwin Castillo, Wines & Spirits Boutique, Santo Domingo. Edwin Castillo represented the Dominican Republic at the World Class Bartender of the Year competition, 2013.
NB: Contains 21 grams of alcohol per serve
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