This post is in honor of my big sister’s milestone birthday. It’s a cocktail with pineapple and spiced rum that I think she would like. She likes drinking fruit filled cocktails while sitting by the pool or on the beach. Both of which she will be doing when she takes her upcoming birthday vacation to a tropical paradise.
Both my sister and I are very fond of pineapple. My earliest memories of this fruit are of the pineapple rings on the Easter ham my mom made every year. Pineapple upside down cake and my Great-Aunt Louise’s pineapple squares were my favorite desserts.
Pineapple was first imported to colonial America from the Caribbean Islands in the 1600s. Back then, only the wealthiest people were able to procure pineapples and it was an honor to be served a dish including pineapple. Pineapple has been a symbol of welcome and hospitality ever since. Today, it makes a wonderful cocktail for celebrating and relaxing!
Pineapple-Rum Cocktail
Spiced Tropical Aruban
(adapted from cookinglight.com)
Makes: 2-3 servings
Ingredients:
- 6 ounces pineapple juice
- 2 ounces fresh lemon juice
- 4 ounces spiced rum
- 2 tablespoons sugar
- pineapple chunks for garnish
Directions:
Combine all the ingredients to a large cocktail shaker. Fill the shaker the rest of the way with ice. Shake for 3-4 minutes until the sugar is dissolved and the outside of the shaker is frosted.
Combine the ingredients in a cocktail shaker.
Serve the cocktails over ice with pineapple chunks for garnish.
Serve with pineapple chunks for garnish.
Happy Tropical Birthday, Diane! ~Linda
Pineapple-Rum Cocktail (adapted from cookinglight.com) Makes: 2-3 servings
Ingredients:
- 6 ounces pineapple juice
- 2 ounces fresh lemon juice
- 4 ounces spiced rum
- 2 tablespoons sugar
- pineapple chunks for garnish
Directions:
Combine all the ingredients to a large cocktail shaker. Fill the shaker the rest of the way with ice. Shake for 3-4 minutes until the sugar is dissolved and the outside of the shaker is frosted. Serve the cocktails over ice with pineapple chunks for garnish.