One of our friends, Allie, left some in coconut flakes and soy sauce roasted almonds at our place, which inspired me to create my new personal adaption of the Mai Tai:

Finely sliced red (dried) and green (fresh) chilis, ground roasted almonds, coconut flakes, Jamaican and Cuban rum, Oregat syrup, all pestled in a glas and put into a shaker with some ice. Add more rum, Orange Curaçao, a dash of Tangerine syrup, some fresh lemon and orange juice, shake well. Strain into a tumbler with some crushed ice. Garnish with more ground almonds and mint. Done.

Spicy, nutty, fresh!