Part of our Derby Drinks 2016 feature.
This tiki-influenced julep variation gets a nice funk from overproof Jamaican rum and sweet tropical flavors from an easy pineapple mint syrup.
Tropical Trifecta (makes 1 drink)
- 1 1/2 oz Wray & Nephew Overproof White Rum
- 3/4 oz pineapple mint syrup (recipe below)
In a mixing glass or pint glass with ice add the rum and syrup. Stir for 30 turns to incorporate the ingredients.
Strain the drink into a julep cup filled with crushed ice. Top with more crushed ice if necessary and garnish with a pineapple leaf and mint sprig. Serve with a straw.
Pineapple Mint Syrup
- 1 Cup water
- 1 Cup raw sugar or Demerara sugar
- 1 Cup chopped pineapple
- 1/2 cup torn mint leaves and stems (loosely packed)
In a pan over medium heat add the sugar and water. Stir until dissolved, then add the pineapple and mint.
Heat to a boil then summer for 5 minutes. Let the mixture cool to room temperature then refrigerate for at least an hour before using (overnight is preferable).
Strain the pineapple and mint out and store the syrup in an airtight container. This should stay in the fridge for about 3 weeks. Add 2 teaspoons of high proof neutral spirit (vodka or grain alcohol) to keep in the fridge almost indefinitely.