For a Valentine, a cocktail made with rum — and a fulsome one — plays the obvious lead. This recipe calls for, Zacapa Centenario, a magnificent 23-year-old Guatemalan rum aged in an unusual Solera system employing both bourbon and sherry casks. Just as viable would be any of a dozen less pricey amber or añejo rums, like Pampero Aniversario, St. James Hors d’Age, Flor de Caña’s Centenario 12-year, Pyrat XO or Plantation’s 5-year Barbados. The drink also includes flavors of hibiscus, tangerine, lemon and pineapple.
Ingredients
- 2 ounces Zacapa Centenario or other aged rum
- 2 ounces double-brewed hibiscus tea
- ¾ ounces fresh tangerine juice
- ¾ ounces fresh lemon juice
- ½ ounces spiced simple syrup (recipe follows)
- 2 ½ ounces fresh pineapple, cored and chopped
- Sprig of mint
- Nutritional Information
Nutritional analysis per serving (1 serving)
240 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 0 grams protein; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 1
Preparation
- In a shaking tin, muddle the pineapple into a smooth mush. Add remaining ingredients and fill the tin with ice. Shake vigorously and double-strain into a cocktail glass, holding a fine-mesh tea strainer above the glass to retain the pineapple pulp. Garnish with a sprig of mint and a small spear of fresh pineapple or wedge of tangerine.
5 minutes
Dining and Cooking