A spin on a pineapple Daiquiri that calls for lemon juice in place of lime, the Rainmaker also sees the unlikely addition of Benedictine, an ingredient rarely encountered in the sour format. “Everyone knows Benedictine from the Vieux Carré, which is delicious, but it’s always associated with brown spirits—it’s not typically used in light and refreshing drinks,” explains Bales. It adds a layered spice note to the formula, complemented by the easy-to-make caramelized pineapple cordial. A dusting of locally made lime salt adds a zesty finish.
- 1 1/2 ounces white rum, preferably Independent Distilling
- 3/4 ounce lemon juice
- 1/2 ounce pineapple cordial (see Editor’s Note)
- 1/4 ounce Bénédictine
Garnish: lime salt
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled cocktail glass.
- Garnish with lime salt.
approximately 2 cups cane sugar
approximately 2 cups white sugar
approximately 2 cups water
Peel and core the pineapple, cutting the fruit into spears off the core. Using a juicer, juice the pineapple spears. Weigh the pineapple juice then pour it into a medium saucepan. Weigh out half that amount of cane sugar, white sugar and water. For example, if the pineapple juice weighs 400 grams, weigh out 200 grams each of cane sugar, white sugar and water. Add to the saucepan and mix together with a whisk. Place the saucepan over high heat until the mixture begins to boil. Reduce the heat to medium low and let simmer for 30 minutes, whisking occasionally. Once mixture has been simmering for at least 30 minutes and it has reduced in volume by about 20 percent, remove from heat. The syrup should be a rich, golden color. Allow to cool. Store in the refrigerator, will keep for 3 weeks.