Floating bitters atop a cocktail is always striking. In this sour, rum-based drink, pineapple juice contrasts the red bitters beautifully, both visually and on the palate. White rum works deliciously as the base, balancing bitterness and the tartness of the pineapple and lemon juice with warm toasted sugar notes. This is essentially a sour cocktail that takes all flavors to the next level.
Ingredients
1 ½ ounces white rum
1 ounce lemon juice
¾ ounce pineapple juice
1 ounce simple syrup
3-4 dashes red aromatic bitters
1 egg white
Directions
Combine all ingredients in a cocktail shaker with ice.
Shake hard for approximately 30 seconds to chill and combine ingredients.
Strain out ice.
Shake again for approximately 30 seconds to further emulsify ingredients.
The Butterfly Daiquiri Recipe:
The classic daiquiri, made with white rum and lime, gets a colorful makeover courtesy of butterfly pea, the bartenders' obsession du jour.
The Fast Car Recipe:
A riff on such classics as the Sidecar and Between the Sheets, this cocktail combines armagnac, rhum agricole, lemon, and citrus liqueur.
The Jungle Bird Recipe:
From Kuala Lumpur comes this classic tiki cocktail that's surprisingly easy to make at home. Learn how with this recipe.
The Cinnamon Rum Eggnog Recipe:
Whip up two servings of boozy, cinnamon-spiced eggnog at your next holiday gathering — or any time you want a cozy cold-weather treat.
Caribbean Club Recipe:
A classic American cocktail gets a contemporary makeover in this modern riff on the Clover Club featuring white rum and lemon curd.
The Mai Tai Recipe:
The Mai Tai recipe was created by one of the founding fathers of tiki, Trader Vic. The original spec utilized a 17-year-aged Jamaican rum as the base.