This cocktail is perfect for springtime. A beautifully balanced and softly heat-laden tiki nuanced cocktail. From the first fragrant nose of a dusting of cinnamon, to the slow burn of ginger heat, this cocktail hits all on all cylinders.
Creator Rafael Reyes has this to say about his creation: “The inspiration behind this cocktail came based on seasonality and love for fresh ingredients, I always have been a big fan of pure ginger juice in cocktails but, you have to have the right balance so it doesn’t showcase as a one noted drink. The combination of Dark rum (Santa Teresa 1796 was normally my rum choice for this), pineapple, spices and demerara created a great marriage enjoyable in any given season.”
If you find it hard to juice ginger, you can buy a bottled version at most health food stores. I also recommend using demerara syrup as opposed to simple syrup to give it a deeper more luxurious flavor and mouth feel. Rafael is also right in his choice of rums, as the solera style version used here is a perfect match for the pineapple juice.
Great drink, Rafael! I’ll be adding these to my list of go-to drinks for guests!
2oz dark rum
1oz pineapple juice
0.5oz demerara syrup
0.5oz lime juice
0.5oz ginger juice
Garnish: ground cinnamon
Shake well with ice and strain into chilled cocktail glass. Top with cinnamon.