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Ingredients
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Cocktail
Method
Cocktail
Make brown sugar syrup (if not ready)
Combine 2 parts packed dark brown sugar and 1 part warm water in a small saucepan. Stir over low heat until sugar dissolves completely. Remove from heat and cool to room temperature. Strain into a jar and refrigerate. Yields roughly enough for multiple cocktails; use 0.25 oz for this recipe.
Prepare shaker
Fill a cocktail shaker halfway with ice (about 1 cup).
Build and shake
Add 2 oz Bumbu (or other light/Gold rum), 2 oz pineapple juice, 0.5 oz fresh lime juice, 0.5 oz orgeat, 0.25 oz brown sugar syrup and 2 dashes Angostura bitters to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.
Prepare glass
If using crushed ice, fill a double rocks or tiki mug with crushed ice. Otherwise, fill a rocks glass with fresh ice cubes.
Strain and finish
Double-strain the shaken mixture into the prepared glass over crushed ice or fresh ice (use a Hawthorne strainer and a fine mesh strainer if available).
Garnish and serve
Garnish with a pineapple wedge and a sprig of mint. Optionally, express a lime peel over the drink and discard. Serve immediately.
Notes
Adjust sweetness by increasing or decreasing the brown sugar syrup by 0.25 oz increments. Orgeat lends almond richness—substitute 0.5 oz simple syrup if unavailable, but flavor will change. Use fresh pineapple juice for best results.