"Champagne or summery cocktail?" This was what I asked Nicky yesterday in preperation for our dinner. We were supposed to go to Bachelor Farmer to try the bread and marrow, but they removed it from their menu, so I cooked dinner instead. Enchiladas were made and I created this cocktail with the help of Marcos who happened to be at the customer service counter at The Wedge. My initial plan was a take on a mojito, but the store didn't have mint, so I made this up instead.
- 2 parts pineapple juice
- 1 part dark rum
- 1-2 dashes of Jamaican #1 bitters
Shake with ice, pour into an up glass(3/4 full) with a sugared rim, top with ginger ale, and grate nutmeg over the top. If you want you can spoon a dollop of the foam from the pineapple juice left in your shaker on top of the drink before grating the nutmeg for garnish.