Brown Butter Rum Pie


This cocktail is a deliciously decadent variation of the Piña Colada. 
I really love using Monin syrups and I recently discovered their Inspiration App and it’s been awesome to use for inspiration when mixing drinks at home. 

The brown butter toffee is so delicious and I wanted to use it in a cocktail that had a lot of flavor that would work alongside it and I always love a good Piña Colada so it was a perfect fit.

I discovered Trois Rivieres Cuvee de L’Ocean last time I was in Paris at Dirty Dick while I was enjoying a few of their delicious drinks and knew it would be perfect for this cocktail. 

The salty and slightly smoky notes in this Agricole rum were the perfect accompaniment for the brown butter toffee, which itself brings a deliciously sweet and rich, nutty flavor to the concoction. 

Of course, staying true to the classic Piña Colada, I kept the pineapple juice and coconut cream, though I toned down the pineapple and added in some aromatic bitters to balance the cocktail.



Recipe:

2 ounces Rum (Trois Rivieres Cuvee de L’Ocean)
1 ounce pineapple juice
1 ounce coconut cream
3-4 dashes Angostura Aromatic Bitters

Method:

Combine all ingredients, except bitters, in a cocktail shaker with ice
Shake to chill and combine ingredients
Strain into a rocks glass over crushed ice
Dash bitters on top
Garnish & Enjoy!

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