Recipe: An Afro-Caribbean take on a classic New Orleans cocktail

In “Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora” (Ten Speed Press, $24), Nelson German, the chef-owner of Oakland’s Afro-Latino and Dominican restaurants alaMar and Sobre Mesa, decided to write his first cookbook about the Caribbean-inspired craft cocktails he developed. He shared the recipe for a Tropical Noir with us.

“Tropical Noir is my Afro-Caribbean take on the Sazerac, a classic New Orleans cocktail made with rye whiskey or Cognac, Peychaud's bitters, and a sugar cube, served neat (on its own) in an absinthe-rinsed glass with a lemon peel garnish. I've blended the bold, spice-forward backbone of rye whiskey with Orijin Bitters for depth of flavor, along with unexpected richness from pineapple juice and plantain syrup. The traditional absinthe rinse adds layers of anise and herbal intrigue, while the bitters also nod to the classic version,” German writes.

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Tropical Noir

Yield: Serves 1

INGREDIENTS

Cinnamon-charred pineapple:

1 fresh or canned pineapple ring

1 teaspoon brown sugar (optional)

1/2 teaspoon ground cinnamon

Tropical Noir:

Absinthe, for rinsing (or use Pernod or Ricard)

2 ounces rye whiskey

1/2 teaspoon Orijin Bitters (see chef's note)

1/4 ounce plantain syrup

1/4 ounce pineapple juice

2 dashes Peychaud's bitters

1 lemon twist, for garnish

DIRECTIONS

Make the cinnamon-charred pineapple: Drain the pineapple (if using canned) and pat as dry as possible with a paper towel. Dust the pineapple ring with brown sugar (if using) and ground cinnamon. Place under a broiler for 1 to 2 minutes per side, sear in a hot, dry skillet for 1 to 2 minutes per side or use a bartender's or chef's torch to char, until lightly caramelized. Cut a slit to use as a garnish and set aside.

Make the cocktail: Rinse the chilled rocks glass with absinthe and discard the excess. In a mixing glass, combine the rye whiskey, Orijin Bitters, plantain syrup, pineapple juice and Peychaud's bitters with 1 cup cubed ice. Stir until well chilled. Place a large ice cube in the prepared rocks glass. Double strain into the prepared glass. Garnish with a lemon twist and pineapple ring. Serve immediately.

To make it spirit-free: Pre-chill the mixing glass and rocks glass to minimize dilution. Replace the rye whiskey with 1 1/2 ounces Abstinence Cape Spice and the Orijin bitters with 1/4 ounce cinnamon syrup. Stir with ice until well chilled, then strain into the prepared glass. Express a lemon peel over the drink and discard before serving.

Chef's note: Orijin Bitters is a Nigerian bitter liqueur made with traditional West African herbs and botanicals. It blends botanicals, roots and fruits to create a bold, bittersweet profile with earthy, citrusy and smoky back notes. Unlike typical cocktail bitters, which are used in small dashes, Orijin can be consumed as a standalone aperitif or incorporated into cocktails. If you can't find it, you can substitute 1/4 teaspoon Angostura bitters plus 1/8 teaspoon St. Elizabeth Allspice Dram plus 1/8 teaspoon cinnamon syrup.

Additional chef’s note: While both the spirited and spirit-free versions can be batched, the absinthe rinse should be done directly in the glass when serving the boozy one. The bottle-batched spirit-free version can be refrigerated for up to 3 days. Add the lime juice just before serving to preserve brightness and prevent bitterness. Do not freeze.

Reprinted with permission from “Caribbean Cocktails: Drinks and Bites From the Afro-Latino Diaspora” (Ten Speed Press, $24). Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Read more about Nelson German’s “Caribbean Cocktails”

• An acclaimed Oakland chef authors an Afro-Latino craft cocktail cookbook
• Recipe: Lake Breeze, A cocktail to serve at Lake Merritt Juneteenth festivities
• Recipe: To Die Dreaming, A creamy citrus-kissed cocktail that’s a Dominican staple

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This story was originally published June 9, 2026 at 9:18 AM.