Signature
Matthew Kelly/Supercall

Rum • Sweet
Island Handshake

Melissa Guadalupe of Chicago’s Arbella looked to her lively childhood for inspiration when making this vibrantly blue-hued cocktail. “Growing up in a Puerto Rican household, we always had plantains, which are more mild and vegetal than a banana,” Guadalupe says. “Most people, when they order a cocktail, the first thing they say is ‘not sweet.’ Platano purée influences the flavor and texture of the drink without over-sweetening it.” This cocktail, which tempers the sweetness of blue curaçao with platano purée, dark rum, spiced syrup and muddled pineapple, hits all of the right notes—no sweet tooth required.

The Essentials

Dark Rum
Blue Curaçao
platano purée
Shaker
The Details
Contributed by

Ingredients

2 oz Dark Rum
.5 oz Blue Curaçao
.75 oz spiced syrup
1 oz platano purée
.75 oz fresh Lemon Juice
5 chunks pineapple

Method

  • Add pineapple to the bottom of a shaker and muddle.
  • Add all other ingredients, save for pineapple leaves, to the shaker with ice, and shake vigorously.
  • Strain into a highball glass filled with fresh ice. It’s okay if pineapple pieces find their way into the drink—they make for a nice texture.
  • Garnish with a crown of pineapple leaves.
intermediate
Strength:
Spiced Syrup
Custom Ingredient

Ingredients

1 Cup Sugar
1 Cup Water
1 cinnamon stick
1 Whole Cloves

Method

  • Add all ingredients to a pot and heat over medium heat until boiling.
  • Remove from heat once sugar is dissolved.
  • Cool, and transfer to an airtight container or Mason jar, leaving the cinnamon stick and clove in the mixture. Store up to two months in the refrigerator.
Platano Purée
Custom Ingredient

Ingredients

1 plantain
water

Method

  • Cut up the plantain and add to a blender.
  • Add enough water to cover the entire plantain.
  • Blend until consistency is a smooth purée.