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Ingredients10 m servings 176
Original recipe yields 1 servings (1 cocktail)
- Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint.
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- Cook's Notes:
- To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay® or Trader Joe's® Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
- You can save the pineapple you strain out to make boozy cupcakes or jam.
- Substitute almond orgeat syrup (such as Torani®) for the orgeat syrup if desired.
Per Serving: 176 calories; 0.1 12.9 0.3 0 5 Full nutrition
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