Combine ingredients and shake well. Serve over fresh ice in a rocks glass. Garnish with a mint sprig.
Build in a highball glass.
"This is a play on a classic rum punch, and a variation on the Hotel Nacional from Havana, Cuba. For our version, I’m using a grilled-pineapple syrup — basically, simple syrup that’s been steeped with chopped grilled pineapple. It gives it a nice, smokey layer, but it would be just as tasty with regular pineapple. It’s a great drink for spring or summer.” —Bryan Schneider, The Monkey Bar, New York City
1.5 oz aged rum (I’m using El Dorado 12-year)
.5 oz Batavia-Arrack
1 oz grilled pineapple syrup (or plain pineapple syrup)
.75 oz fresh lime juice
Shake with ice and strain into a chilled cocktail glass. Garnish with cubes of grilled pineapple on a cocktail pick, if you have it. Finish with a dusting of freshly grated nutmeg.
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