Knickerbocker Special

Not to be confused with the Knickerbocker Cocktail that resembles a dry Martini, this drink is far more tropical. I am finding out that it was a bit of a precursor to the tiki drink, as it appeared in the mid 19th century publication of the Savoy Cocktail Book. I wonder than if it refers to the Knickerbocker Theater in Washington D.C. If so it was a great choice to make with the current blizzard rolling over the district. The last storm this powerful was named after the Knickerbocker Theater that collapsed from the weight of the snow.

• 2 oz. light rum
• 1/2 tsp. triple sec
• 1 tsp. raspberry syrup (Chambord used)
• 1 tsp. pineapple syrup (see recipe below)
• 1 tsp. lime juice
• 1 tsp. orange juice
• pineapple spear

Combine all ingredients except pineapple spear in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a pineapple spear.

I chose to use Chambord for the raspberry syrup because it is sweet, alcoholic and easy. For pineapple syrup, pineapple juice just won't do. You'll need a fresh pineapple cut in half like this so that you can make leafy spears for garnishes and use the base to cook down into syrup.

Core and peel the pineapple base and add all pieces (skin included) into a saucepan with 2 cups of boiling water. Remove from heat and let steep for 30 minutes.

Strain the liquid into a small bowl using a mesh strainer. Press the fruit to release any juices. Discard the pulp. Add 1 cup of brown sugar to the liquid and whisk until it is a dissolved solution. Store in an airtight container for 2-3 weeks.