Spring is definitely here (the snow storm we’re supposed to have on Sunday not withstanding), and if you’re anything like me, the first warm weather of the year is a great excuse to start drinking Tiki drinks. We don’t mess around here: we’ve waited all winter and we can’t wait any more for summer. So here’s a fun Tiki drink featuring two of our infusions: the Pineapple-Coconut Rum Barrel! – Andrew
Pineapple-Coconut Rum Barrel
2 oz Pineapple-Coconut Infused Rum
1/2 oz Jamaican Rum
1 oz Lime Juice
1/2 oz Allspice Dram
1/2 oz Passion Fruit Syrup
1/2 oz Orgeat
4-6 dashes Angostura Bitters
To infuse the rum: first peel, core, and dice a whole pineapple. Then lightly toast half a cup of dried, shredded coconut in a sauce pan until golden brown and fragrant. Combine the pineapple and coconut with a bottle of rum – we used Sailor Jerry’s – in a nonreactive container (like a glass jar). Let it sit, shaking daily, for at least a few days and, if you can stand it, a few weeks. When you’re ready, filter the infusion through a cheesecloth, squeezing to extract as much liquid as possible. For a cleaner look, filter the rum again through a coffee filter. Bottle and enjoy!
To make the cocktail: combine the rums, lime, allspice dram, passion fruit, and orgeat in a shaker filled two-thirds with ice. Shake gently, just to mix everything up, then strain over fresh crushed ice. Dash the Angostura bitters on top to create a float. Enjoy!
Tiki drinks, which build layers of flavors by combining different rums, citrus, and sweeteners, seem like the perfect place to play around with infusions, which just add even more layers of flavor. This drinks is bursting with tart citrus and tropical fruit, with a nice finish of spice and toasty coconut. It risks being too sweet, but the float of Angostura bitters helps balance it out and adds a wonderful aroma of warm Caribbean spices.
Orgeat and passion fruit syrup are both ingredients you could make at home, there are also some really fantastic ready-made options available. You can find one of our favorite orgeats here and one of our favorite passion fruit syrups here.
(Don’t forget to follow us on Instagram, where we’ve been posting our experiments before they make their way onto this column!)
Glassware by Liquorary
Photo Credits: Nole Garey for Oh So Beautiful Paper