Dunderstruck Rum Cocktail
RECIPE: Matthew Roedel for The Public House, Bay City, Michigan
Photo: Julia Ross
Bitter Campari and rich Jamaican rum play with a fruity symphony of pineapple and strawberry in this recipe from The Public House.
Ingredients
- 3/4 oz. Jamaican rum
- 1/2 oz. Campari
- 3/4 oz. strawberry syrup
- 3/4 oz. pineapple juice
- 6 drops absinthe
- Tools:shaker, strainer
- Glass:rocks
- Garnish:pineapple frond
Preparation
Shake all of the 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.