Pineapple Pyrotechnics: The Rum Shaker

Photo by Tiffany Anderson / Getty

Recipe courtesy Nick Digiovanni, head bartender, PúblicoUniversity 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.

  • ¾ ounce spiced rum
  • ¾ ounce pineapple-infused Plantation Original Dark rum*
  • ½ ounce Banane du Brésil
  • ½ ounce falernum (such as John D. Taylor's Velvet Falernum)
  • ½ ounce orange juice
  • ¼ ounce lime juice
  • ¼ ounce Angostura Bitters
  • Grated cinnamon, for garnish
  • 1 chunk of pineapple, for garnish

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.

Published on June 30, 2016