Recipe: Good Old Pine

Recipe: Good Old Pine

It’s summer, folks. And it’s hot. I love a good Gin & Tonic as much as the next person, especially when the temps are rising, but I usually end up spending the warmer months pining for my wintertime staples like an Old Fashioned or Manhattan. Cocktails like the Good Old Pine are ideal for scratching that brown booze itch when something extra refreshing is in order.

This simple riff on the Old Fashioned is the creation of Chef Richard Blais in partnership with Mount Gay, whose delightful Black Barrel makes up the drink’s foundation. The rum is aged in extra-charred “black” ex-bourbon barrels, giving the cocktail some of the bolder, dark sugar hallmarks of the whiskey-based classic. A little homemade pineapple syrup and Angostura bitters add a sweet, tropical layer that makes this one ideal for summer sipping.

Now, I know what you’re probably thinking. Homemade cocktail syrups are annoying. Any drink that involves pots and measuring spoons can be a recipe for disaster. And even when you get it right, you’re left with a jar of syrup taking up valuable space in your fridge that you need for all those leftovers you’ll never eat. Well, for this drink you’re in luck. Until July 15, Cocktail Courier offers everything you need for the Good Old Pine ready-made and pre-packaged, along with rocks glasses, ice spheres, a whole bottle of rum, and even dehydrated pineapple slices for garnish. Summertime, and the living truly is easy.

Good Old Pine
2 oz. Mount Gay Black Barrel rum
¼ oz. pineapple syrup*
2 dashes Angostura Bitters

Combine all ingredients in a mixing glass over ice and stir until well-chilled. Pour into a rocks glass over a large cube of ice and garnish with a dehydrated pineapple slice.

*For those with more time and fridge space, blend equal parts simple syrup and fresh pineapple chunks in a blender. Strain before use.

Drew Beard is assistant editor for Drinkhacker and winner of several booze-related merit badges, including Certified Specialist in Spirits and Executive Bourbon Steward. A former federal employee turned hotelier and spirits journalist, he looks forward to his next midlife crisis.

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