A cocktail for cooling off and refueling your imagination after a long-hot day. Here, aged rum takes on an extra bite when infused with peppery pipilongo and mixed in the glass with lime and mint.
Notes: Making the infused rum is very easy but it needs to infuse for one week. You can make the turbinado sugar syrup a day or two ahead; cover tightly and store in the fridge. To make enough syrup for multiple cocktails use a 1:1 sugar-water ratio and plan on 1 ounce of syrup per serving.
Put the sugar into a tall glass and make a syrup by adding 1 tablespoon of warm water. Stir until the sugar is fully dissolved. Add the four mint leaves to the glass and muddle them with the syrup.
Add the lime juice, rum, and enough crushed ice to fill the glass halfway. Stir thoroughly with a spoon or swizzle stick to mix and until the glass turns frosty.
Top with more crushed ice to fill the glass. Float the Angostura bitters over top of the ice.
Garnish with the mint sprig.
Pipilongo-Infused Rum Makes 1 pint.
3-4 pipilongo pods 1pint Amber Rum
Drop the pipilongo pods into the rum and Infuse for one week.
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