Ingredients
- 2 ounces Ten To One Dark Rum
- 1 1/2 teaspoon pineapple demerara syrup (see Note)
- 2 dashes jerk bitters
- Dehydrated pineapple slice, for garnish
Steps
- Stir together rum, pineapple demerara syrup, and bitters in a mixing glass filled with ice until well chilled, about 30 seconds.
- Pour through a cocktail strainer and a fine wire-mesh strainer over a large ice cube into a rocks glass. Garnish with a dehydrated pineapple slice.