If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
For the drink:
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)
dashes Angostura bitters (I also like it with Bittercube Jamaican #1 bitters)
- Stir all ingredients with ice until just chilled, then strain into a double rocks glass over a large ice cube.
For the roasted pineapple syrup:
- 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.
- 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.
- This recipe is a Community Pick!