Photo by Lynne CalamiaAlthough its inventor, who was working in a bar in Kuala Lumpur in the early seventies, chose to create this tiki classic with Campari, I prefer Cocchi Rosa Americano, an aperitif composed of a blend of wines punched up with various fruits, herbs, and spices, including cinchona bark, whose quinine provides Cocchi's bark, so to speak. The nutmeg and a pinch of salt round out the flavors and keep the bitter and sweet from killing each other. This recipe first appeared in EveryDayCook.
ACTIVE TIME: 5minutes
TOTAL TIME: 5minutes
1 1/2fluid ouncesrum
1 1/2fluid ouncespineapple juice
1/4fluid ounceCocchi Rose Americano
1/2fluid ouncefresh lime juice
1/2fluid ouncesimple syrup
2-inchcube of ice
Pineapple wedge or skewer, for serving
Freshly grated nutmeg
Boston-style cocktail shaker
Combine the ice cubes, rum, pineapple juice, Cocchi, lime juice, and simple syrup in the bottom of a Boston-style shaker. Cover and shake until chilled and frothy, 15 to 30 seconds.
Strain the rum mixture into an old-fashioned glass over the 2-inch cube of ice. Garnish with pineapple, nutmeg, and salt, Serve immediately.