Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time.
Elana Lepkowski is an LA-based mixologist who shares her cocktail recipes at Serious Eats and on her award-winning blog, Stir and Strain. Using two rums instead of one adds nuance to the drink.To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.Place ice cubes in baking dish or pie plate.
Alternatively, line bottom of roasting pan with aluminum foil and arrange 1/2 cup wood chips on one side of pan. Using a butane torch or long-reach lighter, carefully burn wood chips until smoking but not in flames. Carefully set rack in roasting pan, set dish of ice on rack opposite the wood chips, cover, and smoke until ice has melted, 10 to 20 minutes.Add both rums, pineapple juice, lime juice, simple syrup, and bitters to a cocktail shaker and fill 2/3 full with non-smoked ice.
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