Sunset

• 1 curl of lemon rind
• 1 tablespoon sugar
• 16 ice cubes
• 2 ounces dark rum
• 2 ounces unsweetened pineapple juice
• 1 ounce port, preferably vintage

1. Rub lemon rind around rim of a chilled cocktail glass, and roll rim of glass in the sugar.
2. Put the ice in a cocktail shaker, add the rum and pineapple juice and shake.
3. Strain into the sugar-rimmed glass.
4. Drizzle the port on top so it swirls on top of the foamy head.

lemon rind, sugar, cubes, dark rum, pineapple juice, port

Taken from cooking.nytimes.com/recipes/5499 (may not work)