Old-Fashioned Cocktail with Rum and Pineapple Simple Syrup Recipe

5 Ingredients or Fewer

Bikini Atol

August 20, 2019
1 Rating
Photo by fiveandspice
Author Notes

This is a rum-based variation on an Old Fashioned. I've been making a roasted pineapple syrup for tropical-leaning aquavit and gin sours and thought, "Why not just stir a spoonful into some dark rum for a very subtly fruity, summery take on an Old FaShioned-style cocktail?" One of our employees named it. —fiveandspice

  • Serves 1
  • For the drink:
  • 2 1/2 ounces dark rum
  • 1 to 2 teaspoons roasted pineapple syrup (start with 1 tsp take a tiny taste and add another if you'd like it sweeter)
  • 2 dashes Angostura bitters (I also like it with Bittercube Jamaican #1 bitters)
  • For the roasted pineapple syrup:
  • 1 ripe pineapple
  • 2 1/2 cups sugar
In This Recipe
  1. For the drink:
  2. Stir all ingredients with ice until just chilled, then strain into a double rocks glass over a large ice cube.
  1. For the roasted pineapple syrup:
  2. Preheat the oven to 400° F. To make pineapple syrup, peel the pineapple, quarter it, and slice it into 1-inch chunks. Spread the pineapple pieces on a baking pan and roast in the oven for about 30 minutes, until deep yellow and juicy, with brown spots starting to appear.
  3. Transfer to a large cooking pot and add the sugar and 1 cup water. Bring to a boil, cover, and simmer for 10 minutes. Strain, then keep the syrup in an airtight container in the fridge for up to 1 week.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

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