•1 1/2 oz. of Flor De Cana (Nicaragua Silver Rum).
•1/2 oz. of Triple Sec. ( Gran Marnier, Cointreau).
•Dash of Averna (Italian Aperitif)
•1/2 oz. of Pineapple Syrup.
•1/2 oz. of Lime juice.
•Small dash of Black Walnut Bitters.
•Add ice to cocktail glass to chill.
•Add ingredients to shaker in order as listed.
•Shake ingredients and empty ice from cocktail glass.
Side Note: To make the Pineapple Syrup:
•1 whole Pineapple.
•2 cups of sugar.
•1/2 cup of water.
•Cut up the pineapple into chunks and place into bowl of water and add one cup of sugar. Stir the water to coat the pineapple with the sugar. Then cover and let sit overnight in refrigerator.
•After the pineapple has sat overnight, make a 2:1 simple syrup with one cup of sugar and half a cup of hot water.
•Add the pineapple and the liquid in the bowl to a blender, pulse to combine and breakdown the pineapple.
•Then add the warm simple syrup and blend. Pour into a bottle through a strainer with cheesecloth, while pressing on solids to extract all of the fluid.
•To preserve add either vodka or rum and store in refrigerator.
Our bartender and creator of this signature cocktail is Anna Wingfield of The Willow. Anna spends plenty of time playing with alcohol creating new cocktails. So if you are in Baltimore, stop in The Willow and ask her to make one of her cocktails.