What & Why
This drink actually started out very differently to how it ended up, initially with a blend of many Bourbons. However what we soon realised that the final impact on the drink was not that impressive and it was quite an easy choice after that to opt for Rum, with it simply being the most varied of all spirits around. This is predominantly due to no real appelation of control being enforced on it as a general category – basically anything goes. Also it is our little tip of the hat to tiki I suppose. One of the core foundations of traditional tiki other than drinks that carry quite a punch was an element of pre-batched mixes, that started out to maintain the secret recipes but at the same time the longer varied products are in a bottle/barrel together the better the get to know each other and become one (how very Captain Planet). We wanted to follow a quintessential punch recipe with this one (excluding the ratios) and offer a very familiar combo of Pineapple and Rum but with a unique twist. If we are being honest, the name definitely came first on this one….definitel not the first time, partly due to the love of pre-batched anything and mostly because of the love for Batman thus the Dehydrated Pineapple Batarang garnish, unfortunately we don’t all have an Alfred to bring us the Berocca in the morning after this zinger.
Like the Wayne family we also wanted to keep it in the family, specifically the Appletons family and opted for a blend predominantly made up of Appletons White & Appletons Signature (V/X for the old hats) which brought through the foundation of the typical Jamaican style rum – then in similar quantities Koko Kanu (cause Pineapple should never be put in a glass with rum with some sort of Coconut there right?**) coupled with the ALMIGHTY Wray & Nephew which other than the usual punch in the throat brings a heavy influence of green bananas to the party. In the batch is also Pedro Ximenez Sherry which is Spanish for goopy sweet Raisin-ey goodness and adds a ton more depth to the grog-esque mix blending beautifully with the molasses predominant in pretty much all rums. Finall we add in some Black Pepper bitters that adds….well, bitterness to the mix otherwise it will be relatively 1 Dimensional and the spicey black pepper notes that sit so well with Pineapple and specifically the PX Sherry (trendy way of saying Pedro Ximenez). Then we add Pineapple juice, never from concentrate but whats more to say on that front….Its the don when Rum based cocktails are concerned, with a very small splash of lime to add a citric acid dimension to it followed by out Plum & Pineapple Maple Shrub. Shrubs are a very old style of preserving flavours fruits etc. We use Red Wine vinegar as our base for the simple fact that red wine sits very well with the likes of PX Sherry and Pineapple juice, with this as the base we then chuck in a bunch of pineapple and plums, once fully integrated we then sweeten it up with a mix of white sugar and Maple syrup. Then we let it sit and chill for a week, giving it a jiggle every now and again. This is probably one of the most important ingredients to the drink as it brings a very unique acidity, flavour and finish to the finished drink whilst not ruining the balance. Garnished as pre-mentioned with dehydrated pineapple batarangs, simple to make if you have a lot of spare time, the patience of a saint and a pretty large dehydrator.
** Joke – So no tears please