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ThRUMbelina – Rum Tiramisu Manhattan

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rum cocktail with mint and orange chip garnish
Rum Tiramisu Manhattan

Rum Manhattan? What? Ready for a cocktail that looks simple, but packs a punch? Let’s talk rum – pineapple – tiramisu. Hang on, I know it sounds crazy, but combining the coffee and chocolate notes of a tiramisu liqueur with a pineapple syrup and a lovely rum like Santa Teresa Rum and you’ve got a cocktail you can sip on for ages.

This is my entry in the @whiskiesoftheworld @SantaTeresaRum #whiskywars cocktail contest, and it’s far too easy to sip and mix and sip again. The challenge was to come up with a unique cocktail that showcases the spirit with at-home recipes, and since we’re all at home right now, this fits the bill.

What I love about this rum Manhattan is that by using a fresh (not cooked) pineapple syrup, I get the bright pineapple notes from a fresh slice rather than the cooked notes you might get from something like a pineapple upside-down cake. It’s such an interesting and surprising match with the Tiramisu liqueur that I almost didn’t try it.

rum cocktail with mint and orange chip garnish
Rum Tiramisu Manhattan

But making cocktails during quarantine is all about experimentation, and the blending of the pineapple with the rum (always a classic combination) with the tiramisu liqueur and some coffee and cocoa bitters make this cocktail unstoppable.

Just try it. I promise, you’ll be surprised. So surprised. Coffee notes, chocolate notes, pineapple notes, and through it all the rum still sings with a large presence. So get out your pineapple syrup and find some tiramisu liqueur because you need this in your life.

I’m continuing my Quarantine Cocktail series with Summer Citrus Sippers today, but if you want to see the others we’ve had this week: Lavender Lush – Apricot Lavender Sour and Toes in Sand(box) Spiced Pineapple Summer Cocktail or yesterday’s Smoke and Sigh Grapefruit Mezcal Sipper.

rum cocktail with mint and orange chip garnish

Thrumbelina – Rum Tiramisu Manhattan

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Rum and pinapple are partners in tiki, but add in a little tiramisu flavor and the chocolate and coffee bring up the complexity and curiosity in each sip of the cocktail. Make the cocktail for a friend, but don't reveal the contents. See how easily they sip it and ask for another.
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Course Drinks
Servings 1


  • 2 oz Santa Teresa Rum
  • 3/4 oz Tiramisu liqueur
  • 1/2 oz pineapple syrup** (made from fresh pineapples, not cooked)
  • 16 drops coffee and cocoa bitters
  • Garnish coffee beans and orange chip


  • Combine rum, tiramisu liqueur, syrup and bitters in a mixing glass and add ice. Stir until well-chilled and strain into a chilled coupe. Garnish with coffee beans and an orange chip, and a little mint to brighten it up if you need it!


** Pineapple syrup: cut up one small pineapple into small pieces and weigh. Weigh out the same amount of sugar and mix the two. Let sit out on a counter for 6-12 hours, or until the pineapple syrup fills up the bottom of the mixing cup. Strain and store in the fridge. If you add a splash of vodka it will keep for 3-4 weeks.
Keyword bitters, cocoa, coffee, rum, santa theresa rum,, tiramisu
Tried this recipe?Let us know how it was!

By on May 22nd, 2020
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey and cocktail author (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location.

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