The Fitty Spot

• 2 ounces Zacapa Centenario or other aged rum
• 2 ounces double-brewed hibiscus tea
• 3/4 ounces fresh tangerine juice
• 3/4 ounces fresh lemon juice
• 1/2 ounces spiced simple syrup (recipe follows)
• 2 1/2 ounces fresh pineapple, cored and chopped
• Sprig of mint

1. In a shaking tin, muddle the pineapple into a smooth mush.
2. Add remaining ingredients and fill the tin with ice.
3. Shake vigorously and double-strain into a cocktail glass, holding a fine-mesh tea strainer above the glass to retain the pineapple pulp.
4. Garnish with a sprig of mint and a small spear of fresh pineapple or wedge of tangerine.

zacapa, tangerine juice, lemon juice, simple syrup, pineapple, mint

Taken from cooking.nytimes.com/recipes/1015327 (may not work)