Stirred Recipe

Prep (if not using pineapple-infused rum)

If you do not have pineapple-infused rum, make 1 part pineapple syrup by warming equal parts pineapple juice and sugar until sugar dissolves. Cool before use. Prepare saline by dissolving 20 g sea salt in 1 L water (2% solution) and keep chilled.

Add ingredients to mixing glass

Place a mixing glass or large pint glass on a scale or work surface. Add 2 oz aged or dark rum (or pineapple-infused rum), 0.75 oz sweet vermouth, 0.5 oz Amaro Lucano, 0.25 oz pineapple syrup (omit if your rum is already pineapple-infused), and 2 tsp saline solution. If you like a touch more bitters complexity, add 1 dash Angostura or orange bitters.

Add ice and stir

Fill the mixing glass with large, cold ice cubes. Using a bar spoon, stir the mixture steadily for 20–30 seconds (about 20–30 full rotations) until the outside of the glass is well chilled and slightly frosted. The goal is to dilute about 20–25% and chill the drink thoroughly.

Strain and serve

Place a chilled coupe or Nick & Nora glass on the bar. Double-strain the cocktail into the glass through a Hawthorne or julep strainer (and a fine mesh if you used fresh pineapple syrup) to remove any small ice shards.

Garnish and finish

Express an orange peel over the surface of the cocktail to release oils and discard or place it as a garnish. Alternatively, float a dehydrated pineapple wheel or skewer on the rim. Serve immediately.

Notes on balance

The saline brightens the flavors and tames bitterness—start with 2 tsp and adjust to taste in future preparations. If using a very sweet pineapple syrup or sweeter vermouth, reduce syrup to 0.125 oz or skip the optional bitters.