Sweet dark cherries with pineapple infused rum and homemade falernum are the highlights of the Cherry Bonzai. A potent cocktail that is uncomplicated with ingredients that should be fairly easy to come by.
We believe that every home tiki bar should try infusing a small batch of falernum just once so that you can see and taste the amazing difference that nothing on the market can offer. Try this popular falernum recipe as a starting point and make adjustments to your liking. We double the ginger.
1.5 ounces Pineapple infused rum*
1 ounce overproof dark rum (Plantation works well)
.75 ounce Falernum
2 ounces Pineapple juice
1.5 ounces Dark Cherry juice
.5 ounce fresh Lime juice
Combine everything in a mixing glass with ice and stir well. Strain into a tall glass filled with crushed ice. Add a Collins straw and a cherry Pineapple garnish.
*Pineapple infused rum: allow a whole pineapple to overrippen in a dark area. Wait till it's lost all green, the tips are dried and it smells sweet from a few inches away. Remove all the rind and core. Chop into triangle pieces because you will use these for the garnish. Add the Pineapple chunks to 1.75L of silver rum. Cane Run and Selvarey silver rums are great for this infusion. It use what you can afford or find. Seal in an airtight container and allow to infuse for about 7 days or more. Remove Pineapple and save for garnish. Strain rum through a metal coffee filter or several layers of cheesecloth to remove bits. Enjoy! Add to any cocktail that calls for silver rum like mojitos and daiquiris.