Beverage Director Julian Cox at Three Dots and a Dash in Chicago’s River North neighborhood says the key to a great tiki drink is balance of flavor — you never want your concoction to be too sweet — and to balance and blend different types of rum that play well off each other. But above all, the idea is to have fun.
- 1 ounce Denizen Aged White Rum
- 1/2 ounce crème de pêche
- 1 ounce fresh lime juice
- 2 ounces fresh pineapple juice
- dash honey syrup (3 parts honey and 1 part water)
- 6-8 mint leaves, nitro-muddled (see note)
- large ice cubes
- pineapple crescent and sprig of mint, for garnish
1. In a mixing tin, lightly muddle fresh mint leaves. Add in rum, crème de pêche, lime and pineapple juices, and honey syrup. Add ice and shake vigorously, about 15 seconds.
2. Double strain the mixture into a coupe glass. Garnish with a pineapple crescent and small sprig of mint.
Tip: “At Three Dots, we freeze the mint with liquid nitrogen before muddling, but simply muddling fresh mint will give you a similar effect,” Cox says.