Rum Tum Tiggy Recipe

Prepare glass

Fill your tiki or rocks glass with cracked ice to chill while you mix the cocktail. If you plan to use a large ice cube or sphere, place it in the glass now and set aside.

Measure and combine

Into a cocktail shaker add 2 oz dark rum, 1/4 oz overproof rum, 3/4 oz fresh lime juice, 1/2 oz fresh grapefruit juice, 1 oz pineapple juice, 1/2 oz orange curaçao, 1/2 oz demerara or brown sugar syrup, and 2 dashes of Angostura bitters.

Add ice and shake

Fill the shaker about two-thirds with ice (use cubed or cracked ice). Secure the lid and shake vigorously for 12–15 seconds until the shaker feels very cold and slightly frosted.

Strain

Discard the chilling ice from your serving glass if you used cracked ice only to chill. Fine-strain (or double-strain) the cocktail into the prepared glass over fresh cracked ice or over the large ice cube/sphere, depending on presentation preference. Using a fine mesh strainer will remove any small pulp from the fresh juices for a smoother texture.

Garnish and finish

Express a lime peel over the drink to release oils, then drop in a lime wheel or a pineapple leaf for visual contrast. Grate a small amount of fresh nutmeg over the top (to taste) and optionally add one additional dash of Angostura bitters atop the foam for aroma. Serve immediately.

Tasting notes / adjustments

Taste and adjust brightness or sweetness if preparing multiple servings: add an additional 1/4 oz lime juice if it needs more acidity, or 1/4 oz syrup if it needs more sweetness. If the drink is too strong, reduce the dark rum by 1/4–1/2 oz and increase pineapple juice accordingly.

Use a jigger to precisely measure spirits and juices to keep balance. A hawthorne strainer with an optional fine mesh strainer will produce a cleaner pour free of ice chips and pulp. A grater or microplane is used for the fresh nutmeg garnish.