Springtime means fresh ingredients in seasonal dinners and drinks — ingredients like the pineapple, honey and dill present in this sweet, vegetal cocktail.
Mix them together with Bacardi Gran Reserva Maestro de Ron, a white rum meant for going into cocktails. Notes of vanilla, ripe banana and coconut husk make it tailor-made for tropical drinks, but these elements will also play nicely in the complex Gran Affair. The pineapple adds an island flair that will have you clamoring for summer vacation, while the fresh sprig of dill will keep you grounded in the loveliness of spring.
Gran Affair
1 1/2 oz. Bacardi Gran Reserva Maestro de Ron
3/4 oz. Lemon juice
1/2 oz. Pineapple syrup (see below)
1/4 oz. Honey syrup (see below)
Garnish 1 sprig dill
Shake all ingredients vigorously with plenty of ice. Double-strain into a coupe glass and garnish with a sprig of dill.
Pineapple Syrup
2 cups of sugar
2 cups of pineapple juice
Pour the sugar and the pineapple juice into a pot on the stove and bring it to a boil, stirring frequently to keep it from burning.
Continue boiling the mixture until all of the sugar is dissolved and the liquid starts to thicken. Once thick and syrupy, remove the pot from the stove.
Store syrup in an airtight container in the fridge for up to a month.
Honey Syrup
1 cup honey
1 cup water
Combine honey and water in a small saucepan over medium heat and stir until sugar dissolves.
Remove from heat, let cool to room temperature and transfer to a clean glass jar. Cover and keep refrigerated for up to 2 weeks.
— Adapted from Bacardi Rum
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