Photo courtesy of Robin James Wynne
INGREDIENTS
1½ oz Worthy Park Select Jamaican Rum
¾ oz Worthy Park Overproof Jamaican Rum
¼ oz Yellow Chartreuse
¾ oz Charred Pineapple Mint Syrup
(see note)
1 oz fresh lime juice
¼ oz pineapple juice
8 heavy dashes Angostura bitters
4 dashes Scrappy’s Hellfire bitters
METHOD
Add rums, Yellow Chartreuse, syrup, lime, pineapple juice, and bitters to a shaker tin full of ice and give a heavy shake, until thoroughly chilled. Strain over fresh cubes or pebbles of ice, and garnish with a mint sprig and a pineapple wedge. Serves 1.
To make the Charred Pineapple Mint Syrup:
Coat about 2 cups (500 g) pineapple bits and chunks with cane sugar, then oven-roast at 450°F for 30 minutes, until pineapple is golden brown with some char. Whisk 2 cups (500 g) each water and cane sugar in a small saucepan and heat to boiling to make simple syrup, then cool. In a blender, combine charred pineapple along with any roasted/charred sugar bits, simple syrup, and 2 cups (500 g) fresh mint leaves. Blitz on low, then high speed, for 4 minutes total. Strain resulting syrup then cool. Store refrigerated for 2–3 weeks.
—Recipe by Robin James Wynne
