1 oz. Appleton Estate rum
1 oz. Kilbeggan Irish whiskey
½ oz. Campari
½ oz. Lime
½ oz. Caramelized pineapple/demerara syrup*
Shake all ingredients over ice and strain into a rocks glass with more ice; garnish with pineapple leaves.
*For Caramelized pineapple/demerara syrup
Make standard simple syrup, combining 1 cup demerara sugar and 1 cup water in a pan and bringing to a simmer. Once sugar is dissolved, steep ½ cup of spices (allspice, cinnamon, clove, nutmeg, anise, all combined) in the syrup for 10-15 minutes and strain. Then combine equal parts syrup with caramelized pineapple puree and store in fridge in an airtight container.
The mixologists at Red Star Tavern, in Portland, OR, created this recipe.