Ingredients
- 2 oz Brugal Extra Viejo Rum
- 1 oz Lime Juice
- .75 oz Caramelized Pineapple Syrup*
- 1 dash Angostura Bitters
- 2 dashes Absinthe
- 1 pinch Fresh mint
- Club soda
Garnish: Lemon wheel
Glass: Rocks
Preparation
*Caramelized Pineapple Syrup:
Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and fine strain into a rocks glass filled with fresh ice. Top with a splash of club soda and garnish with a lemon wheel.
INGREDIENTS:
- 2 to 4 tbsp Butter
- 1 pineapple, peeled, cored and sliced into .5-inch wheels
- 4 oz Sailor Jerry Rum
- 3 L (about 12.5 cups) Organic sugar
- 1.25 L (about 42 oz) Pineapple juice
PROCEDURE:
Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the pineapple slices and cook, turning occasionally, until darkly caramelized (10 to 15 minutes). Deglaze the pan with the rum. Add the sugar and stir vigorously until it melts into a bubbling mass. Slowly add the pineapple juice and stir to incorporate. Remove from the heat and let cool. Strain, puree the fruit and stir back into the liquid.
A really tasty cocktail – although the ingredients individually have strong flavors, the mix is suprisingly subtle and refreshing. The carmelized pineapple recipe scales down easily, though fresh pineapple, not canned, is needed for the best flavor.