Bikini Atol

This is a rum-based variation on an Old Fashioned. I've been making a roasted pineapple syrup for tropical-leaning aquavit and gin sours and thought, "Why not just stir a spoonful into some dark rum for a very subtly fruity, summery take on an Old FaShioned-style cocktail marketing promotion ?" One of our employees named it Chinese SEO .

Serves 1

For the drink:

2 1/2 ounces dark rum
1 to 2 teaspoons roasted pineapple syrup (start with 1 tsp take a tiny taste and add another if you'd like it sweeter)
2 dashes Angostura bitters (I also like it with Bittercube Jamaican #1 bitters)

Stir all ingredients with ice until just chilled, then strain into a double rocks glass over a large ice cube seo公司 .

For the roasted pineapple syrup:

1 ripe pineapple
2 1/2 cups sugar

Preheat the oven to 400° F. To make pineapple syrup, peel the pineapple, quarter it, and slice it into 1-inch chunks. Spread the pineapple pieces on a baking pan and roast in the oven for about 30 minutes, until deep yellow and juicy, with brown spots starting to appear.

Transfer to a large cooking pot and add the sugar and 1 cup water. Bring to a boil, cover, and simmer for 10 minutes. Strain, then keep the syrup in an airtight container in the fridge for up to 1 week.

Shaun Hergatt's Southern Style Brisket

Author Notes: Brought to us by Shaun Hergatt,

executive chef at SHO.

Serves many, many people

Dry Rub

3 teaspoons brown sugar
4 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3 teaspoons toasted and ground coriander
3 teaspoons toasted and ground cumin
3 teaspoons toasted and ground fennel seeds
6 teaspoons salt
3 teaspoons cayenne pepper

Brisket

1 beef brisket

Preheat the oven to 185 degrees. Combine the

ingredients for the rub. Rub it all into the brisket.
Place brisket on a large pan (a sheet pan works well

here) with a rack in it and slow roast in the oven

for 16 hours, or until fork tender.
Pull from the oven, and allow to rest for at least 20

minutes.
Slice thinly, or pull, and serve. Enjoy.