Floating bitters atop a cocktail is always striking. In this sour, rum-based drink, pineapple juice contrasts the red bitters beautifully, both visually and on the palate. White rum works deliciously as the base, balancing bitterness and the tartness of the pineapple and lemon juice with warm toasted sugar notes. This is essentially a sour cocktail that takes all flavors to the next level.
Ingredients
1 ½ ounces white rum
1 ounce lemon juice
¾ ounce pineapple juice
1 ounce simple syrup
3-4 dashes red aromatic bitters
1 egg white
Directions
Combine all ingredients in a cocktail shaker with ice.
Shake hard for approximately 30 seconds to chill and combine ingredients.
Strain out ice.
Shake again for approximately 30 seconds to further emulsify ingredients.
Zacapa No. 23 Watermelon Mojito:
A rum Mojito is a classic response to hot weather days. The addition of seasonal watermelon provides rounded sweetness and extra juiciness.
The Christmas Eve of Destruction Recipe:
Christmas meets tiki at the Boilermaker's Sippin' Santa pop-up, where you can get drinks like the Christmas Eve of Destruction. Get the recipe here!
Mary Pickford (a.k.a. Mary’s Daiquiri):
This souped-up Daiquiri pairs aged rum with maraschino liqueur, grenadine, acid-adjusted pineapple juice, gum syrup, and saline solution.
The Missionary’s Downfall:
More than just an evocative name, the Missionary's Downfall is a souped-up Daiquiri with a vivacious blend of ingredients. Check it out here!
The Coconut Airman Recipe:
In this reinterpretation of the Test Pilot, a classic tiki cocktail, Natalie Migliarini uses white rum and Paloma flavors. Learn how to make her recipe.
The Basil Piña Colada Recipe:
A frozen riff on the classic rum cocktail, this adds aromatic basil for a garden-herb freshness and an appealing bright green color.