The great thing about pineapple rum is that it’s almost two ingredients in one, but the best thing about it is that it’s here. I’ve used it to make extra-exciting daiquiris, rum old fashioneds, and Palmetto cocktails, but recently I’ve been combining it with whatever bottles I have left on my bar cart (there are fewer each day).
One of the winning combinations has been a pairing of Plantation Pineapple rum and dry Curaçao (with some orange bitters), which results in a fruity but extremely potent cocktail. It’s silky and dense, but still tropical. If I had Campari, I might add a little Campari for some burnt orange bitterness, but I don’t because—again—supplies are dwindling.
If you don’t have dry Curaçao, you can try a different orange liqueur, but decrease it by about 15mL to keep the drink from veering into the cloying. For a garnish, try a strip of lime zest, or squeeze a lime wedge in there. You’ll be increasing your ingredient count, but I think that’s allowable under the circumstances.
To make this boozy beverage, you will need:
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60mL Plantation Pineapple rum
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30mL Pierre Ferrand Dry Curaçao
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2 dashes of orange bitters
Add everything to a mixing glass and stir for at least 60 seconds. Strain into a chilled coupe glass and garnish with a strip of lime zest or wedge if you feel so inclined.
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