Stirred Bird

Adapted by StarChefs.com
May 2015
Yield: 1 cocktail

INGREDIENTS:

Pineapple-infused Rum
3 bottles Plantation 5-year Grand Reserve Barbados rum
3 bottles Plantation Original dark rum
2 pineapples, skin on
To Assemble and Serve
2 drops citric acid solution (3:1 water to citric acid powder)
½ ounce simple syrup
½ ounce Campari
¾ ounce Pineapple-infused rum
¾ ounce Cruzan black strap rum
lime zest

METHOD:

Pineapple-infused Rum

Combine rum in an 8-quart Cambro. Cut the pineapples into disks then quarters and add to Cambro. Let sit for 2 days. Strain through a chinois and re-bottle.

To Assemble and Serve

In a mixing glass filled with ice, combine simple syrup, citric acid solution, Campari, and rums. Stir and strain into a rocks glass with a large ice cube. Garnish with a pinch of lime zest.