While turning a summer drink like the daiquiri into what is essentially a rum hot toddy seems like a bibulous fool’s errand, this drink is something of a nonsensical triumph. And it is one hell of a holiday party trick.
1 ounce dark rum, preferably Diplomatico Reserva Exclusiva
1 ounce dark rum, preferably Diplomatico Reserva Exclusiva
1 ounce Plantation Pineapple Rum
1 ounce Plantation Pineapple Rum
1/2 ounce simple syrup
1/2 ounce simple syrup
1/2 ounce lime juice
1/2 ounce lime juice
Angostura whipped cream, to top (see Editor's note)
Angostura whipped cream, to top (see Editor's note)
Directions
Combine the hot water, dark rum, pineapple rum, simple syrup, and lime juice in a tempered glass or mug and top with 2 to 3 tablespoons whipped cream.
Editor's Note
Angostura Whipped Cream: 16 dashes Angostura bitters
1 cup cream
In a chilled metal bowl, combine the ingredients and whip until stiff, about 2 minutes. Alternatively, add all ingredients to a cocktail shaker and shake vigorously. Adding the coil from a Hawthorne strainer or a protein shaker ball helps speed up the process.