PERKY PINEAPPLE SIPPER
This delicious drink is inspired by the flavors of a 1960s cocktail, the Mr. Bali Hai, which usually requires simple syrup, pineapple juice, and three bottles of booze (two rums and a coffee liqueur). For a neat cheat, I coffee-washed a gold aged rum and made the simple syrup right in the shaker. Garnish with pineapple fronds and lime wedges.
Provided by Juliana Hale
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large cocktail shaker. Cover and shake until sugar dissolves.
- Set a coffee filter in a sieve (or a pour-over coffee cone) set over a bowl or mug. Add coffee grounds and slowly pour a small amount of rum over grounds. Let stand about 1 minute to soak. Slowly pour remaining rum over grounds and let it drip through.
- Add coffee-washed rum, pineapple juice, lemon juice, and 1 1/2 cups crushed ice to cocktail shaker with sugar mixture. Cover and shake until well chilled. Pour unstrained into 2 collins or old-fashioned glasses. Top with remaining crushed ice.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 48.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 1 g, Sodium 17.3 mg, Sugar 36.4 g
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