If lolling around the pool with a tropical drink in hand is as close to Tahiti as you’ll get this summer, lean into it. Tiki-inspired but not cloyingly tiki, this tall poolside sipper combines premium white rum and Brazilian cachaça with rosy-hued Ramazzotti Aperitivo Rosato, which adds fruity notes of hibiscus and orange blossom to the requisite pineapple-lime syrup base. Served on the rocks in a highball glass, it’s a tiki drink for the thinking tiki-drinker, graceful but complex, which doesn’t preclude getting hammered after two or three of them.
You don’t need dexterous digits to make this one, just a little patience for the syrup. In a canister filled with crushed ice, combine ¾ oz. Novo Fogo Cachaça, ¾ oz. Banks 5 Island rum, ½ oz. Ramazzotti Aperitivo Rosato, ¾ oz. fresh lime juice, 2 oz. pineapple juice and ½ oz. grapefruit-cinnamon syrup*. Shake the mixture hard and fast to aerate the drink and make it frothy. Pour over cubed ice and garnish with micro flowers (lime or pineapple wedge will work, too).
*Combine three crushed cinnamon sticks in a saucepan with one cup water and one cup sugar. Bring to a boil and simmer for two minutes. Cover and let sit for two hours. Strain. Combine two parts white grapefruit juice with one part cinnamon syrup.
Lylo Swim Club
400 W. Camelback Rd., Phoenix