Bitter Campari and rich Jamaican rum play with a fruity symphony of pineapple and strawberry in this recipe from The Public House.
¾ oz. Jamaican Rum (Public House uses Two James Doctor Bird)
½ oz. Campari
¾ oz. strawberry syrup
¾ oz. pineapple juice
6 drops absinthe
Tools: shaker, strainer
Garnish: pineapple frond
Shake all ingredients with ice. Strain into a rocks glass with one large cube. Garnish.
Strawberry Syrup: Cut up 1 quart of fresh strawberries and combine them with 1 quart of sugar. Lightly crush the strawberries to express them into the sugar. Let the mixture sit for 24 hours then combine with 1 quart of hot water. Stir the mixture until it has dissolved, then strain it into a container.
Matthew Roedel, The Public House, Bay City, Michigan
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