The Fitty Spot

By Toby Cecchini

Updated February 23, 2023

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(32)
Comments
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For a Valentine, a cocktail made with rum — and a fulsome one — plays the obvious lead. This recipe calls for, Zacapa Centenario, a magnificent 23-year-old Guatemalan rum aged in an unusual Solera system employing both bourbon and sherry casks. Just as viable would be any of a dozen less pricey amber or añejo rums, like Pampero Aniversario, St. James Hors d’Age, Flor de Caña’s Centenario 12-year, Pyrat XO or Plantation’s 5-year Barbados. The drink also includes flavors of hibiscus, tangerine, lemon and pineapple.

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Ingredients

Yield:Makes 1

  • 2 ounces Zacapa Centenario or other aged rum

  • 2 ounces double-brewed hibiscus tea

  • ¾ ounces fresh tangerine juice

  • ¾ ounces fresh lemon juice

  • ½ ounces spiced simple syrup (recipe follows)

  • 2 ½ ounces fresh pineapple, cored and chopped

  • Sprig of mint

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

13 grams carbs; 182 calories; 1 gram fiber; 4 milligrams sodium; 1 gram protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shaking tin, muddle the pineapple into a smooth mush. Add remaining ingredients and fill the tin with ice. Shake vigorously and double-strain into a cocktail glass, holding a fine-mesh tea strainer above the glass to retain the pineapple pulp. Garnish with a sprig of mint and a small spear of fresh pineapple or wedge of tangerine.

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4 out of 5
32 user ratings
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Comments

Lynn

SPICED SIMPLE SYRUP 4 cups water 15 sticks of cinnamon bark, broken up 10 star anise pods 1/4 ounces whole corns of allspice (a large handful) 1/8 ounces whole cloves 1 vanilla pod, sliced down the center & opened out 2 pounds sugar (for this, I prefer a neutral sugar, like the evaporated organic cane from Trader Joe’s) 1 large ginger root, 4-6 ounces, grated.

Lynn

Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Lower the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then stir in the ginger. Cover and set aside overnight, or for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate. Makes roughly 4 cups.

Pedro

How do you make bouble brewed tea?

Stephanie

So where’s the recipe for the spiced simple syrup?

Lynn

SPICED SIMPLE SYRUP 4 cups water 15 sticks of cinnamon bark, broken up 10 star anise pods 1/4 ounces whole corns of allspice (a large handful) 1/8 ounces whole cloves 1 vanilla pod, sliced down the center & opened out 2 pounds sugar (for this, I prefer a neutral sugar, like the evaporated organic cane from Trader Joe’s) 1 large ginger root, 4-6 ounces, grated.

Lynn

Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Lower the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then stir in the ginger. Cover and set aside overnight, or for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate. Makes roughly 4 cups.

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