2 oz
A tropical fruit, used in many tropical cocktails for its sweet flavor and yellow color. You can either juice a real pineapple, buy pineapple canned in juice (not syrup) or buy pineapple juice in a container.
1.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
1 oz
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
3 drop
The essence of almond, also known as a tincture. A few drops will do ya.
6 drop
a bitters made by Bittermens with cinnamon and allspice flavors.
0.75 oz
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. Common examples are Plantation OFTD and Lemon Hart 151.

Combine all, except the overproof, in a drink mixer tin. Fill wtih 12 oz crushed ice and 4 to 6 small ‘agitator’ cubes. Flash blend and open pour with gated finish into a hollowed-out pineapple. Float the black overproof rum on top by gently pour on top of the drink. Garnish with a straw and an umbrella. #blend #ontherocks

Adapted from Justin Oliver.

Smuggler’s Cove
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