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Tuesday, March 28, 2017

Pineapple Express







Robert Simonson  
 Yield 1 drink 

With its understated, background fruit notes, Plantation Pineapple Rum Stiggins’ Fancy can easily be used in a wide variety of classic cocktail recipes without upsetting the drink’s balance. It makes a good old-fashioned, rum sour or El Presidente. The Pineapple Express, created by Freddie Sarkis of the Broken Shaker in Chicago, is simply a daiquiri with a split of pineapple rum and rhum agricole doing the work usually done by a white rum. The combination adds more richness and character to the drink, though you may not notice the pineapple until the second or third sip. That’s a testimony to the subtlety of the cocktail.
Featured in: A New Pineapple Rum, With A Nod To Dickens. 

Ingredients
1 ½ ounces Plantation Pineapple Rum Stiggins' Fancy
¾ ounce 100 proof rhum agricole, preferably Neisson
¾ ounce fresh lime juice
½ ounce simple syrup (see note)
 Grapefruit twist

Preparation
1. Combine the pineapple rum, rhum agricole, lime juice and simple syrup in a cocktail shaker three-quarters filled with ice. Shake vigorously for about 30 seconds. Strain into chilled coupe glass. Squeeze grapefruit twist over drink and discard.
2. Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)
To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Adapted from Freddie Sarkis, the Broken Shaker, Chicago

http://cooking.nytimes.com/recipes/1017512-pineapple-express



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