Bitter Campari and prosperous Jamaican rum play with a fruity symphony of pineapple and strawberry in this recipe from The Public Property.
¾ oz. Jamaican Rum (Community House utilizes Two James Health practitioner Hen)
½ oz. Campari
¾ oz. strawberry syrup
¾ oz. pineapple juice
6 drops absinthe
Instruments: shaker, strainer
Garnish: pineapple frond
Shake all ingredients with ice. Strain into a rocks glass with one particular substantial dice. Garnish.
Strawberry Syrup: Minimize up 1 quart of fresh strawberries and merge them with 1 quart of sugar. Frivolously crush the strawberries to express them into the sugar. Enable the combination sit for 24 hours then blend with 1 quart of scorching h2o. Stir the combination until it has dissolved, then strain it into a container.
Matthew Roedel, The Community Dwelling, Bay City, Michigan
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