Malibu cocktails don’t have to be sweet. In fact, the coconut rum has a place in cocktails that are downright bitter. Cody Held, a bartender at Zero Restaurant in the Zero George hotel in Charleston, South Carolina, uses a mix of two Italian amari—Zucca and Campari—to balance Malibu’s sweet flavor. He shakes everything together with lemon juice, Peychaud’s bitters and two pieces of salted pineapple, which deepen the tropical flavors without adding too much sweetness. Garnished with a bright, beautiful flower, this sunny sipper is perfect for serving at a garden soiree.
1 oz Malibu Rum
.5 oz Pimm's No. 1
.5 oz Zucca Rabarbaro Amaro
.5 oz Campari
.75 oz Lemon Juice
2 dashes Peychaud's Bitters
2 1-inch pieces salted pineapple
Angostura bitters, for spritzing
Lemon twist, for garnish
Edible flower, for garnish
- Add all ingredients, save for the Angostura bitters and garnishes, to a shaker with ice.
- Shake and double strain into a rocks glass filled with fresh ice.
- Spritz Angostura bitters over the top of the drink.
- Garnish with a lemon twist and edible flower.