April 7, 2011

Cinghiale’s Bikini

Picked up some dark rum not too long back (at Domini, the best winery in central Italy, funny enough–Diego, the owner and swell fella, is nice enough to stock some other, non-wine, bottles as well) and it lead to me craving a cocktail that had more of an island, and a little less of an Italian feel, but as this was made while living in Italy, and features an Italian tamarind syrup (though really, it’s thicker than a regular syrup—almost molasses-y) by Carlo Erba (a Milan company), I still consider it an Italian drink. Hence the name, which hits both sides of the drink:


Ice cubes

1-1/2 ounces dark rum

3/4 ounce pineapple juice

1/2 ounce freshly squeeze lime juice

1/2 Carlo Erba Tamarindo

Lime slice for garnish

Pineapple slice for garnish


1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and tamarind. Shake exceptionally well (that tamarind needs a bit of serious shaking to play nice).


2. Strain into a cocktail glass, or whatever good glass is nearby. Garnish with the lime slice and pineapple slice (both to add flavor and in case you need a snack).

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