@alexlazaridisnyc

• 2 oz Brown Butter Fat Washed Cruzan Black Strap Rum
• 1 oz Campari
• 1 oz La Quintinye Rouge Vermouth “Reduction”
• .5 oz Lime Juice
• .5 oz Pineapple Juice

Shake all ingredients. Double Strain into a Rocks Glass over a large Cube.

Garnish with 3 Pineapple leave and a Pineapple Wedge.

Brown Butter Fat Washed Cruzan Black Strap Rum

In a small pot on medium heat. Melt ¾ cup (1 and a half sticks of butter). Melt butter until it starts to brown. Pour melted butter into a container with half a bottle of Cruzan Black strap rum.

Cover container and place into fried for 1 and a half days. Strain butter out with a cheese cloth. Pour rum back into the bottle.

La Quintinye Vermouth Rouge “Reduction”

Take 1/5 of bottle (or 5 oz) of Vermouth, 5 large pineapple chunks, 2 oz of demerara sugar, and 1/8 stick of butter. Whiskey gently on low heat until sugar and butter have completely dissolved. Strain mixture back into a bottle.

@redwolf56

An equal parts modernist Jungle Bird riff.

• .75oz Plantation Pineapple
• .75oz Plantation O.F.T.D.
• .75 Granada Vallet Bitter Pomegranate Liqueur
• .75 Pineapple Juice
• .75oz Acidulated pineapple Juice *
• .75oz Brix-corrected pineapple-demerara syrup **

Shake-strain over pebble ice (in your preferred tiki vessel)
Garnish with dehydrated pineapples and hibiscus-cinnamon “air” ***

*Acidulated Pineapple Juice
Blend until dissolved

- 500g of pineapple juice (Dole not from concentrate is fine)
- 27g of food grade citric acid
- bottle and store

** Brix-corrected pineapple-demerara syrup
Blend until dissolved

- 500g of pineapple juice (Dole not from concentrate is fine)
- 377.5 demerara sugar
- bottle and store

***Hibiscus-cinnamon “air”
Gently boil (covered) for 30 min

- 500 ml water
- 10g cinnamon stick
- 10g hibiscus (add the last 5 minutes of the boil)

Strain away the solids and blend (until dissolved)

400ml hibiscus-cinnamon tea
60ml 1:1 simple syrup
60ml lime juice
5g soy lecithin

- Allow the mixture to rest for at least an hour in the refrigerator, as it will be very “airy”

- Once the solution is settled, use an aeration rig to gently pump air into the mixture to create lacey, fluffy bubbles that can be scooped and placed directly atop the prepared cocktail. Note on aeration rig - a fish tank pump with a diffusion stone is an inexpensive option and works great.

@Trinidon76

• 1.50 oz The Kraken Black Spice Rum
• .75 oz Calypso Coconut Rum
• .50 oz Campari Red Bitter Liqueur
• .25 oz Fresh Lime Juice
• .75 oz Fresh Mango Juice
• .25 Soca Simple Syrup (Passion Fruit/Solo Soda)

Add all ingredients into shake with ice. Shake well. Double strain over large ice.

Top with Coconut/Pineapple foam. Garnish with Gold Edible dust and dried mango.

@wickedliquidellc

• 1.5 oz Gosling’s Black Seal Rum
• .75 oz Coconut Fat-Washed Campari
• .75 oz Lime Juice (freshly squeezed)
• 2 oz Pineapple Juice (freshly pressed)
• 1 oz Cane Patch Syrup
• 1 tbsp unsalted butter
• 1 tbsp dark brown sugar
• Pineapple Wedge
• Dash of Cayenne Pepper

Add black rum, fat-washed Campari, pineapple juice, cane patch syrup, and lime juice into a shaker. Shake until chilled. Strain into a rock glass over crushed ice. Garnish!

Garnish: Cut fresh pineapple into wedge. Melt unsalted butter and dark brown sugar and grill. Sprinkle pineapple wedge with cayenne pepper.

@marshallvincent

• 1 oz Mount Gay Black Barrel Rum
• ·¾ oz Campari
• ¼ oz Ancho Reyes
• ¼ oz Giffard Caribbean Pineapple Liqueur
• 2 oz Pineapple Molasses Shrub
• ¼ oz Lime Juice
• 4 dash Averna
• 4 drops Pineapple Anise Bitters (homemade)
• Pinch of Salt
• Garnish: 2 Pina fronds & dehydrated lime wheel
• Glassware: Rocks Glass w/2” cube

Add all ingredients to a small tin, fill with ice and shake vigorously. Strain over fresh ice.

Pineapple Molasses Shrub
4 cups diced Pineapple (approx. 1 large pineapple)
1 cup molasses
1 cup dark brown sugar
2 cinnamon sticks
4 cloves
2 cups water
1 cup apple cider vinegar
1 cup white distilled vinegar

Yield: Approx. 2 qts

Add the pineapple chunks, molasses, and sugar to a medium size pot on medium heat. Allow pineapple to caramelize. Once caramelized, add water, cinnamon, and cloves – bring to boil then lower to simmer for 20 min. Allow to cool and add vinegars. Once cooled, place mixture into a vitamix and blend until the pineapple is dissolved. Strain mixture through a cheese cloth.

@liquid_talent

• 1.5 oz Pineapple infused Mezcal
• .75 oz Select aperitif liqueur
• 2 dashes Faccia Brutto Fernet
• 1 oz Lime juice
• .5oz Citrus and passion syrup
• 1 Egg white
• Garnish: edible flowers

@nigalofalltrade

• 1.5 oz Batavia Arrack
• .75 oz Carpano Botanical
• 2 oz Pineapple Juice
• .5 oz Lime Juice
• 1 dropper yuzu bitters
• .75 oz banana infused Okinawa demerara (2:1)*

Shake with ice for 15 -20 seconds and strain over fresh ice. Float up Black Strap Rum on top and finish by spraying with orange blossom water for aromatics. Garnish with pineapple to finish.

*Banana infused Okinawa demerara: Combine one cup of Okinawa sugar with one half cup of water and stir over low heat. Add one chopped banana and remove from heat. Let chill and sit at room temperature for 2 hours and strain.

@wecocktail

• 1.5oz Dimplomatico Reserva Rum
• .75oz Jack Daniels Rye infused with Banana*
• .5oz Campari
• .5oz Fresh Lime juice
• .75oz Sake Honey-Blood orange syrup*
• 1.5oz Fresh Pineapple Juice infused with coconut flakes
• Garnish: Overproof Rum Lime Half shell, cinnamon powder and dehydrated pineapple
• Glass: Tiki Glass Highball
• Ice: Cubed ice

Jack Daniels Rye infused with Banana*
In a plastic container add 8oz of Jack Daniels rye, add a sliced banana and let sit overnight, strained out solids and bottle.

Sake Honey-Blood orange syrup*
2 parts honey
1 part Blood orange peels infused with Junmai sake (peel of a whole blood orange infused with 16oz of sake for 24hours, discard peels after infusion)
Add honey and sake together, stir until honey and infused sake have incorporated. Bottle and serve.

Pineapple Juice infused with coconut flakes
Add 16oz of Fresh pineapple juice and 1 cup of coconut flakes in a blender. Blend for 15 sec, strain and bottle.