Japanese Whisky and pineapple-infused rum join forces in this original cocktail.
, or amari that are flavored with artichokes. It doesn’t taste much to me of artichokes, but rather just of earthy and vegetal bitterness. There are other Carciofi and they might work, but I’m such a fan of the balance in this drink, and Cynar is so accessible and inexpensive, I’d just insist on it.Toki is a blended Japanese whiskey designed for mixing. There’s a persistent grainy quality to it that really shines inand here provides the ideal backdrop for the marriage of the rum and Cynar.
Grab a light, 40 percent ABV, Spanish style rum. There’s some flexibility here—I’ve worked with and can vouch for Ron Matusalem or Flor de Caña, but lots of others would work. Cut the skin off a pineapple and remove the flesh from the core, cut the pineapple flesh into fun-sized pieces, and put it into a non-reactive container or pot. Add the rum, stir to integrate, cover, and put somewhere dark for three days.
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