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.
- 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.