I’m not usually one to toot my own horn, but this drink it just too damn good.
Had the opportunity to get into a local studio with a very talented friend and photographer, Justin Sisson. I made the drink and he worked his magic. I’m a firm believer that if you’re the smartest person in a room, then you’re in the wrong room. This also applies to creativity. Justin is crazy creative, so this drink was really the result of me feeding off that kind of energy.
Now, this Pineapple Tiki Julep is a little funky, and that’s exactly how I like it. It contains Plantation Pineapple rum, which recently received “Best New Product” at Tales of the Cocktail (basically the premier event in the booze world). This is a rum you need in your bar regardless of whether you’re new to mixing drinks or an experienced cocktail enthusiast. Why? It’s just that good. Seriously.
- 2 oz Plantation Pineapple Stiggin’s Fancy Rum
- 1/2 oz Fernet Branca
- 1/2 oz Grapefruit Syrup**
- 2 dashes of Angostura bitters
- Combine all ingredients into a cocktail glass, preferably a julep cup of some sort. Fill the cup half way with crushed ice, and lightly stir for 3-5 seconds. Top the cup off with more crushed ice, and garnish with sprigs of mint.
**GRAPEFRUIT SYRUP INSTRUCTIONS (syrup recipe from my good friend Eric, @easyandoskey)
- Grab 2-3 grapefruits. Using a Y-peeler, peel the grapefruits (try not to peel off the pith from the grapefruits). Drop the peels into a medium sauce pan.
- Squeeze the grapefruits for 1 cup of juice, and pour into the sauce pan, along with 1 cup of sugar. Warm on low to medium heat. After lightly simmering for 10-15 minutes, strain out the solids, let cool, and store in a container in the refrigerator for 1-2 weeks.