Rum Al Pastor

A cocktail with tropical charm

Photo: Margaret Houston


    • 2 oz. Plantation 5-year rum

    • ½ oz. demerara syrup (1:1)

    • ½ oz. lime juice

    • 6–7 cilantro leaves, plus more for garnish

    • 6–7 chunks charred pineapple (recipe below)

    • 2 eyedroppers jerk bitters (Edmund’s Oast uses house bitters, but the Bitter End also makes some)

  • Charred Pineapple

    • 1 pineapple, bark removed and sliced into “steaks”

    • 2 tbsp. coarsely ground cumin

    • 2 tbsp. coarsely ground coriander


  1. Muddle everything except rum in cocktail shaker. Add rum; shake very hard for at least 10 seconds. Fine strain over a large ice cube in a rocks glass (this takes some effort with all the chunks and leaves) and garnish with cilantro.

  2. For the Charred Pineapple:

    Light grill and get it very hot. Season the pineapple with the spices and let it sit for five minutes. Grill pineapple until char marks appear on each side. Store in plastic for up to one week, refrigerated. Before serving, cut into ½-inch chunks, avoiding the tough center part.

Cocktail recipe from Edmund’s Oast in Charleston, South Carolina