Dale DeGroff’s* Caribbean Holiday Cocktail
What You Need
1 cup white rum
1 cup dark rum, like Meyer’s
1 cup orange Curacao or triple sec
2 cups freshly squeezed orange juice
1/2 cup freshly squeezed lime juice plus more to taste
2 cups pineapple juice
3 tablespoons grenadine plus more to taste
16 dashes Angostura bitters
Pineapple wedges, orange and lime slices, and fresh nutmeg for garnish
Combine liquors, all three juices, grenadine, and Angostura bitters in a large pitcher. Stir with a long handled spoon to combine, then taste. Add lime juice to make the drink tarter, or grenadine to make it sweeter. Prepare up to 4 hours ahead of time and refrigerate.
Fill fancy goblets or wine glasses with ice and garnish with fruit.
Make drinks one at a time: Fill a cocktail shaker with ice. Add 1 cup cocktail mixture and shake vigorously for 10 seconds. Pour through a strainer into prepared goblet. Dust drink with a grating of fresh nutmeg, and serve immediately. Empty ice from shaker and repeat for remaining drinks. Serves 8.
*Dale DeGroff ran the legendary Rainbow Room in New York City for 12 years. He is the author of The Craft of the Cocktail.