Monday, July 18, 2016


3 oz Pineapple Juice
1 oz Lemon Juice
1/4 - 1/2 oz Demerara Syrup (1/4 oz)
1 oz Ginger Syrup (Barrow's Intense Ginger Liqueur)
1/2 oz St. Elizabeth Allspice Dram
1 oz Black Blended Rum (Coruba)
1 oz Blended Lightly Aged Rum (Denizen Aged White)

Blend with 12 oz crushed ice and pour into a hollowed-out pineapple (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with freshly grated nutmeg.
For the Fourth of July, I celebrated by beginning the evening with the Piñata by Marco Dionysos via the Smuggler's Cove cocktail book. Once built, the Piñata offered a woody and minty spice nose. Next, lemon with hints of pineapple on the sip gave way to funky rum and ginger on the swallow with an allspice and pineapple finish.

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