The Owl’s Head

COCKTAIL

May 10

Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic

Bartender Alec Bales of Ticonderoga Club | Atlanta

INGREDIENTS

Pineapple Syrup:
300 grams pineapple juice
300 grams sugar

To Assemble and Serve:
½ ounce lime juice
¾ ounce Amer Ticon (house Amer Picon blend)
1¼ ounces Bounty dark rum
Tonic
Lemon wheel

METHOD

For the Pineapple Syrup:
In a small saucepan over medium-high heat, combine pineapple juice, sugar, and 150 grams water. Bring mixture to a boil. Reduce heat and simmer until liquid has reduced about twenty-five percent. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker, add lime, Amer Ticon, rum, and ½ ounce Pineapple Syrup. Shake and strain into a Collins glass filled with ice. Top with tonic. Garnish with a lemon wheel.

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