jets to brazil

1 1/2 oz Plantation Pineapple Rum (*)
1/2 oz Lime Juice
1/2 oz Demerara Syrup
1/4 oz Campari
1/4 oz Aperol

Shake with ice and strain into a cocktail coupe.
(*) My old high school classmate Josh over at Inu A Kenu posted a great DiY recipe this week!
Two Fridays ago, I wandered down Mass Ave after work and stopped into Brick & Mortar. For a first drink, I asked bartender Will Thompson for the Jets to Brazil. Will described the recipe as a "Jungle Bird sans pineapple [juice]" (although there is pineapple infused into the rum). Later, bartender Matt Schrage came by and described how he and Will created and batched the drink for the bar's emo-themed night two days prior. Once mixed, the Jets to Brazil shared bright fruit aromas from perhaps the pineapple and lime with darker notes from the rum. The sip had a vague fruit flavor from the pineapple, Aperol, and lime, and lastly, the swallow offered pineapple notes with a degree of bitter complexity from the amari.
The second drink that Will made me was another variation of the Pop-In, an old style of beer cocktail featuring a lightly hopped beer spiked with spirits, amaros, and liqueurs that he was introduced to at Dead Rabbit in Manhattan. This one was essentially a Royal Fizz with an imperial porter as the carbonation source; while I did not get the exact measurements, I am using his last pop-in (see previous link) as a guide:

[Brick & Mortar Pop-In]
• 1 oz St. George Terroir Gin
• 1 oz El Dorado 12 Year Rum
• 3/4 oz Demerara Syrup
• 1 Whole Egg
Shake with ice and strain into a Collins glass with 2-3 oz Riverwalk Imperial Porter. Garnish with freshly grated nutmeg.