copacabana

1 1/2 oz Palo Viejo White Rum
1 oz El Dorado 8 Year Rum
1 oz Pineapple Juice
1/2 oz Lime Juice
1 1/2 oz Toasted Coconut Brown Sugar Syrup (*)

Shake with ice and strain into a rocks glass. Top with fresh ice, zest a lime over the top, and add straws.
(*) Equal parts brown sugar syrup (1:1) and toasted coconut. The mixture is cooked, blended, and strained.
For a second drink, I asked bartender Isaac Sussman for the Copacabana. Isaac described how one of the kitchen staff had nicknamed him "Copacabana," and he paid tribute to that with this adult Piña Colada. Once prepared, the lime oil and rum combined for an almost grassy aroma. The sip contained lime and toasted flavors with a vague fruitiness from the coconut and pineapple. Finally, the pineapple and coconut came out on the swallow. Indeed, the toasted coconut syrup offered up a strong coconut flavor without the richness of coconut cream or the thinness of coconut water.