Probitas Rum Recipe

Prepare Shaker

Add 2 oz aged dark rum, 0.5 oz overproof rum (if using), 0.75 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz orgeat, 0.5 oz demerara or dark brown simple syrup, and 2 dashes Angostura bitters into a cocktail shaker.

Dry Shake

Seal the shaker and shake vigorously without ice for 10–15 seconds. This helps integrate the orgeat and juices and creates a silkier texture.

Wet Shake

Open the shaker, add a generous handful of ice (enough to fill the shaker about two-thirds), and shake hard for 12–15 seconds until the shaker is well-chilled and the exterior frosts.

Prepare Glass

Fill a double-old-fashioned (or tiki) glass with crushed ice or large crushed-cube ice, leaving room at the top for a float and garnish.

Strain

Double-strain the cocktail into the prepared glass over the crushed ice to remove small ice shards and any pulp. Use a Hawthorne and fine mesh strainer if available.

Optional Float

Carefully float 0.25–0.5 oz overproof rum on top by pouring it over the back of a bar spoon. If you plan to flame the drink, use the smaller 0.25 oz amount and exercise extreme caution.

Grate a light dusting of fresh nutmeg over the top of the drink to add spice and aroma.

Garnish with a pineapple leaf or a lime wheel tucked into the ice for presentation.

If using the flame finish: pour 0.25 oz overproof rum onto the bar spoon and float on the surface. Light the float carefully with a long lighter, let burn for 3–5 seconds to warm and caramelize the aromatics, then extinguish by covering with a metal shaker tin or blowing it out. Never leave a lit drink unattended and keep flammable items away.