2oz Clement Martinique Rhum Agricole
1oz Fresh pressed Pineapple juice
1oz Green & Black Cardamom & Lemongrass Raw Sugar Syrup made fresh
.75oz Fresh pressed Lemon Juice (add more or less to taste)
6 dashes Angostura Aromatic Bitters
Prepare syrup ahead. For a 1 liter yield use 4 stalks fresh lemongrass (crushed) with a handful of green & black cardamom (also crushed, to release seeds from pods) boiled in 1/2 litre of water. Green cardamom adds a eucalyptus freshness and black cardamom has a naturally earthy smokiness. Allow to steep with three large pieces of lemon peel. Dilute with 50/50 mixture raw sugar, well stirred. Strain and return to room temperature.
Combine all ingredients, except angostura, in shaker. Add four large cubes of ice. Shake hard for 20-30 seconds, until ice starts to break down & pineapple is emulsified.
Double strain, using tea strainer, into chilled coupe. Serve up, without ice.
Float 6 heavy dashes on top of drink. Give the drink a quick stir with lemongrass stalk and serve.