Papa's Pilar Rum Blend Recipe
Pineapple, Passionfruit, Orange, Cranberry, Lime, Orgeat, Falernum, Angostura Bitters
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Ingredients
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Build & Shake
Garnish
Method
Build & Shake
Chill a double old-fashioned glass or tiki mug by filling it with ice and setting aside.
In a cocktail shaker, add the aged rum (2 oz) and white rum (0.5 oz). The blend of rums gives depth and strength similar to Papa's Pilar.
Add pineapple juice (1 oz), passionfruit puree (0.75 oz), fresh orange juice (0.5 oz), cranberry juice (0.5 oz), and fresh lime juice (0.5 oz) to the shaker.
Add orgeat (0.5 oz) and falernum (0.25 oz) for almond, floral and spiced notes that round out the tropical profile.
Add Angostura bitters (2 dashes). If you like a slightly sweeter cocktail, add simple syrup (0.25 oz) now.
Fill the shaker with ice (preferably cubed) and shake vigorously for 12–15 seconds until the exterior of the shaker frosts and the mixture is well chilled.
Discard the ice from the chilled serving glass. Fill the glass about 3/4 full with crushed ice (about 1 cup).
Strain the shaken mixture over the crushed ice into the prepared glass using a Hawthorne or fine strainer to remove pulp if desired.
Top with a small amount more crushed ice if needed to create a domed presentation.
Garnish & Serve
Add a dehydrated or fresh pineapple wheel and a lime wheel or wedge to the rim or float on top.
Tuck a mint sprig into the ice (optional). Clap the mint between your palms first to release aromatics before garnishing.
Finish with one more dash of Angostura bitters on the foam/ice for aroma and a signature look.
Serve with a straw and a small spoon for the crushed ice. Enjoy immediately.