Mt. Fuji Recipe
Cruzán Coconut Rum, Angostura Bitters, Crème of Coconut, Pineapple and Cinnamon
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Ingredients
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Cocktail
Garnish & Aromatics
Cinnamon Syrup (makes ~6 oz)
Method
Cinnamon Syrup
- 1
Make cinnamon syrup
Combine 0.5 cup sugar and 0.5 cup water in a small saucepan. Add 1 tsp ground cinnamon and the cinnamon stick if using. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 2 minutes to infuse, then remove from heat. Let cool completely (about 20–30 minutes) with the cinnamon stick steeping for stronger flavor. Strain out solids into a clean bottle. Refrigerate. Syrup will keep 2 weeks.
Cocktail Assembly
- 2
Prepare glass
Chill a coupe or rocks glass by filling it with ice water while you prepare the cocktail, or place it in the freezer for a few minutes.
- 3
Build the cocktail
In a cocktail shaker, add 1 cup ice, 2 oz Cruzán Coconut Rum, 1 oz crème of coconut, 2 oz pineapple juice, 0.5 oz fresh lime juice, 0.5 oz cinnamon syrup, and 3 dashes Angostura bitters.
- 4
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds (until the shaker is very cold and well-aerated), which helps incorporate the thicker crème of coconut.
- 5
Strain & serve
Discard the chilling ice from your glass. Double-strain the mixture through a fine mesh strainer into the chilled coupe or into a rocks glass over fresh ice (your preference).
- 6
Garnish & aroma
Sprinkle a small pinch of toasted ground cinnamon over the top of the cocktail. Garnish the rim with a pineapple wedge and, if desired, grate a little fresh lime zest over the surface for a bright aromatic note. Optionally, add a final tiny dash (1 additional dash) of Angostura bitters on top for visual contrast and aroma.