By Andrew Zimmern
The Bitter End
- 2oz Flor De Cana Infused Rum (see instructions below)
- 2oz Coco Lopez
- Juice of 1 lime (2T)
- Zest of one lime
- Peels and ends of one pineapple
- Your favorite bitters, I like anise or spiced bitters for this one
Place the contents of one bottle of Flor de Cana rum In a very large ball jar that will hold it all with room to spare.
Cut one washed and cleaned ripe pineapple, eat the fruit and place the skins and bottom into the ball jar and leave the rum to sit for a week. You can add the last broken bits of cinnamon stick in a spice jar or pieces of broken star anise that you might toss away. Try adding the last dried vanilla bean in your spice cabinet, just split it open first.
You can use the rum straight out of the ball jar or strain through a cheesecloth/funnel back into the bottle if you like.
In a cocktail shaker place 2oz of the infused rum, the Coco Lopez, the lime juice and the zest, reserving one strip for garnish. Add ice and shake, pour over a highball glass filled with crushed ice. Garnish with last lime zest strip and drizzle a healthy dose of bitters over the top.