Saw baby pineapples at the grocery store, had to put cocktails inside of them. 🍍💁 If there's a more adorable way to drink something tropical, I have yet to find it, and I pretty much went into full vacation mode the second I took a sip. This new recipe combines aged rum with a bittersweet, roasty, lightly spiced chicory liqueur from one of my favorite craft distilleries, @tamworth_distilling, along with pineapple (duh), lime and orgeat. Spoiler alert: it will fulfill all of your tiki dreams.
1 oz @drinkeldorado 12 year Demerara Rum
1 oz @tamworth_distilling Blue Lion Chicorée Liqueur
1/2 oz fresh squeezed/strained lime
1/2 oz good quality orgeat (like @bgreynolds)
2 dashes angostura bitters
2 pineapple ice cubes (see below)
Do ahead: Slice off the top of the pineapple and scoop out the flesh, careful not to sever the sides (nobody wants a leaky cup). Extract juice (if you don't have a juicer, just blend in a blender and strain through a fine mesh sieve). Freeze the juice in an ice cube tray, using a jigger to measure one ounce per cube. Freeze the pineapple cup (not the top/leafy part, just the base) as well. 🍍
For the cocktail: Combine all in a cocktail shaker WITHOUT additional ice. Shake until the pineapple cubes have completely dissolved (this will take a while -- pass it off to your drinking buddy if your arms get tired). Pour into frozen pineapple cup, drink with a straw.