Go Back Email Link
+ servings
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.
No ratings yet
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!