Tropical Julep

• 2 1/4 ozpineapple-infused bourbon
• 1/4 ozblackstrap rum
• 1/4 ozrich brown-sugar syrup (2:1)
• 2mint sprigs

Preparation

1. 1.

   In a shaker, combine the brown-sugar syrup, the leaves of 2 mint sprigs and the pineapple-infused bourbon. Muddle until mixed, then strain into a chilled Julep cup or glass and fill with crushed ice. Pour the blackstrap rum over the top, and garnish.

2. 2.

   Pineapple-Infused BourbonTrim the skin and leaves of 1 pineapple, then cut the fruit into 1-inch cubes. In a 1-gallon container with a lid, add the cut pineapple and 1 750-ml. bottle of bourbon. Let infuse for at least 24 hours, then strain and rebottle for use. Keep refrigerated and use within 2 weeks.