These pork burritos are delicious! When friends come over for supper, I always make this dish that I modified from my Aunt Pennie’s original recipe. From a batch of filling, I can typically make 20 to 24 burritos. Along with extra Cheddar cheese, top them with lettuce, tomatoes, green onions, sour cream, salsa, avocados, black olives, and green onions.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 cocktail |
Ingredients
- 2 fluid ounces fresh pineapple-infused gold Barbados rum
- 1 fluid ounce lime juice
- ½ fluid ounce orgeat syrup
- ice cubes
- ½ lime slice
- 1 sprig fresh mint
Instructions
- Combine Barbados rum, lime juice, orgeat syrup, and ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into a coupe glass. Garnish with lime and fresh mint.
- To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay(R) or Trader Joe’s(R) Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
- You can save the pineapple you strain out to make boozy cupcakes or jam.
- Substitute almond orgeat syrup (such as Torani(R)) for the orgeat syrup if desired.
Reviews
Fantastic!