Recipe courtesy Nick Digiovanni, head bartender, Público, University City, MO
It’s worth the effort to make pineapple-infused rum for this drink, since it provides both a flavorful spirit and the finishing garnish. At Público, the pineapple is charred on the restaurant’s open hearth. Try this (carefully!) on your backyard grill during your holiday weekend BBQ.
Published: June 30, 2016
Ingredients
Directions
In a cocktail shaker, combine all ingredients, except garnish, with ice. Shake well, and strain into a rocks glass over fresh ice. Grate cinnamon over the top and garnish with a skewered slice of grilled pineapple.
To grill pineapple, set grill to medium heat and sear on each side for three minutes.
*To make infused rum: Cut ¾ of a pineapple into small chunks, and place in a large jar. Pour in one 750-ml bottle of rum and seal tightly. Allow to infuse for at least 24 hours. Strain with cheesecloth, reserving a few pieces of pineapple to garnish this drink.
