Rum Sunrise

11. Sanitize the jar

Alcohol and the puree's sugar are doing the holding here, but a clean jar keeps mold and off smells from ever getting a foothold.

1. Run a 16 oz mason jar and its lid through the dishwasher, or wash hot and soapy by hand.
2. Let it air dry fully before anything gets poured in.

22. Build the batch

One shaker, one jigger behind this bar. This jar is dairy-free and citrus-free by design, built to hold for weeks, so if either tool touched RumChata or cream of coconut earlier in the session, wash and dry them first. Dairy trace in this jar cuts its hold down to days.

1. Fill a cocktail shaker with cracked ice.
2. Add 6 oz Myers's Original Dark Rum, 2 oz Sailor Jerry Spiced Rum, 6 oz RE'AL Passion Fruit Puree Infused Syrup, and 2 oz Rose's Grenadine Syrup.
3. Shake hard for 12 to 15 seconds to chill and blend.

33. Strain, cap, chill

Headspace keeps the lid from bowing or popping as the jar's temperature shifts in the fridge. No fresh citrus and no dairy means the alcohol and the puree's sugar do the same preserving work as a spirit-only infusion, this jar runs weeks, not days.

1. Strain into the prepped 16 oz mason jar, leaving about half an inch of headspace at the top.
2. Cap tight and refrigerate.
3. Label the jar Rum Sunrise with the date it was batched.

44. Serve

1. Fill a rocks glass with fresh ice.
2. Pour the Rum Sunrise over the ice and serve.
3. No garnish needed, it holds its own color.