Blackberry Pineapple Rum Cocktail
Yield: serves 1, multiply as needed
Author: Maryanne Cabrera
- 1 1/2 oz dark rum
- 1/2 oz Grand Marnier
- 3/4 oz blackberry syrup, recipe follows
- 1/2 oz fresh lime juice
- 1 oz pineapple juice
Blackberry Syrup:
- 6 oz fresh blackberries
- 1 cup granulated sugar
- 1/2 cup water
Add ice to mixing glass. Pour in dark rum, Grand Marnier, blackberry syrup, lime juice, and pineapple juice. Stir until mixture is cold. Strain cocktail into a serving glass with a big ice cube. Garnish with fresh mint, blackberries, and a slice of lime.
To make blackberry syrup: Place fresh blackberries, sugar, and water in a small sauce pot. Set over medium heat and bring to a boil. Remove from heat. Use a muddler or fork to break up the blackberries. Allow mixture to cool before straining. Keep in an airtight container and store in the fridge for up to 2 weeks.All images and text ©The Little Epicurean