Clarified Tropical Rum Sour
Equipment
Two 16 oz glass jars with lids
Paper coffee filters
Muddler
Cocktail strainer
Rocks glasses
Ingredients (for 2 large cocktails)
4-5 pineapple chunks
2-3 shaved knobs of ginger
2 large slices of orange peel
8 oz Diplomatico Planas Rum (aged white rum)
1 cinnamon stick
2.5 oz Dolin dry vermouth
3 fresh mint leaves
3 oz coconut cream
2.5 oz fresh lemon juice
Lemon slices or coconut leaves for garnish
Instructions
1. Make your infusions. (You can perform both infusions at the same time.)
Infused Rum
In a 16 oz glass jar, muddle together the pineapple, ginger, and orange peels.
Add rum and cinnamon stick. Place lid on jar and give it a shake.
Set the jar aside to rest overnight or longer.
Use a strainer to remove all solids from the infused rum.
Infused Vermouth
In another 16 oz glass jar, add mint leaves and bruise them gently. (Do not tear or crush them—you don’t want it to taste like toothpaste.)
Pour in the vermouth, seal the jar, and shake it.
Set the jar aside to rest overnight. (You can let the infusion go longer, even for several days. Just be aware that longer your infusion goes, the stronger your mint flavor will be.)
Use a strainer to remove the mint leaves from the infused vermouth.
2. Clarify the ingredients.
In a 32 oz jar, combine 8 oz of infused rum, 2.5 oz of infused vermouth, 3 oz of coconut cream, and 2.5 oz of lemon juice.
Seal jar, shake it, and allow it to sit overnight. The fats will solidify and separate from the mixture.
Use a coffee filter (prerinsed to remove papery taste) to gently strain all solids out of the mixture.
3. Assemble the cocktail.
Fill a rocks glass with ice (preferably one large cube) and pour in 5 oz of your clarified mixture from step 2. Stir.
Taste test. If you want your cocktail sweeter, add a little simple syrup.
Garnish with a lemon slice or coconut leaf if desired.
Enjoy your clarified tropical rum sour.