Why It Works
- The secret to slushy, not soupy, frozen cocktails: chilling the cocktail mixture in your freezer at least 4 hours ahead of time. The mix won't freeze, since there's so much alcohol and sugar in it, but it will drop way down in temperature, helping the blended drink stay frosty.
- Maple syrup complements the richness of blackstrap rum. It also means you can skip the fuss of making simple syrup.
Made with two types of rum and fresh pineapple juice, this drink, inspired by the version at Chicago's Three Dots and a Dash, balances deep, fruity richness with the bitter cut of Campari.
- 3 ounces (90ml) fresh pineapple juice (from about 1 1/2 cups or 200g fresh pineapple chunks; see note)
- 1/2 ounce (15ml) Grade B maple syrup
- 1 ounce (30ml) fresh juice from 1 to 2 limes
- 1 1/2 ounces (45ml) Campari
- 1 1/2 ounces (45ml) blackstrap rum (such as Cruzan)
- 1 1/2 ounces (45ml) Navy-strength Jamaican rum (such as Smith & Cross)
- 8 standard ice cubes (about 160g)
- Pineapple leaves, for garnish (optional)
Add pineapple juice, maple syrup, lime juice, Campari, blackstrap rum, and Navy-strength rum to a resealable container. Seal and freeze at least 4 and up to 10 hours.
When ready to serve, pour chilled cocktail mixture into blender. Add 8 ice cubes and blend until uniform. Divide between 2 glasses. Serve immediately with pineapple-leaf garnish, if desired.
Blender, muddler, fine-mesh strainer, resealable container (10 ounces or larger)
Don't use canned pineapple juice; it lacks the rich tropical flavor of the fresh stuff and throws the drink out of balance, resulting in a cocktail that's flat and a little metallic. To make fresh pineapple juice, simply muddle pineapple chunks and strain through a fine-mesh strainer.