Time to Percolate

By Crystal Chasse


  • 1 1/2 oz. Bepi Tosalini Expre
  • 1 oz. Aged Rum
  • 1 1/2 oz. pineapple puree*
  • 1/2 oz lime juice
  • 3/4 oz cinnamon Demerara syrup**
  • 2 dashes orange bitters
  • Chocolate chunks/ grated cinnamon (for garnish)

Preparation: Add all ingredients to a tin.  Add a touch of crushed ice, close and shake quickly (whip shake.) You don’t need to shake it much. This is just to incorporate the ingredients before pouring over crushed ice. Fill snifter to top with crushed ice. Pour cocktail over it. Top with more ice if needed. Take some crushed ice and fill a citrus juicer. Press down and form a crushed ice shell. Place on top of cocktail and fill with dark chocolate. Finish with a dust of fresh grated cinnamon and a straw! *Pineapple Puree: Puree pineapple in a blender or food processor. It will be thick! This is necessary since we will be topping crushed ice. Crushed Ice How to: Add ice cubes to food processor or blender and pulse until ice is crushed

**Cinnamon Demerara:

Preparation: Put 2 sticks of cinnamon in 1/2 cup of water in a small saucepan. Bring to a boil, lower and simmer for 10 minutes. Mix in 1 cup of Demerara sugar (or cane sugar or sugar in the raw). Stir until dissolved. Let cool before use.