Thrumbelina - Rum Tiramisu Manhattan
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.
Ingredients
- 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
Instructions
- 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!
Notes
** 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.
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